Polenta Crostini GF


4 cups(vegetable/chicken stock)
salt to taste
1 tsp herbs (sage, rosemary, oregano)
1 cup parmesan, grated
1 1/3 cups corn meal non GMO
1/4 cup (1/2stick) unsalted butter
pinch of saffron



Boil broth (or just water if you don't have it) and add salt, cornmeal and herbs. When thickened, remove from heat, and stir in the butter, parmesan and pinch of saffron.

Spread into the pan 1 inch thick (2 cm) and chill it in the fridge for 30 min or longer. Afterwards, cut it into sticks and if desired, dip them into the polenta powder)

Warm up iron cast pan to high heat and bake them with using minimal amount of oil.