Once chilled, polenta can be either grilled or fried and served in place of bread or pasta in many recipes. For example, it can be layered with meat sauce and cheese for a gluten-free twist on lasagna or toasted to create croutons for your favorite soups or salad recipes.
Here, grilled polenta wedges are topped with a thick Tuscan Meat Ragu sauce, shaved Pecorino Romano cheese, and fresh parsley to make a hearty and delicious appetizer, but feel free to experiment with your favorite crostini toppings, such as tomato, fresh Mozzarella, and basil, or a blend of Ricotta and goat cheese, fresh lemon zest, and sliced basil leaves. The possibilities are nearly endless. Enjoy!