Polenta Crostinis
Recipe of the region Kaltern
Ingredients for the Polenta Crostinis
0,5 l water
100 g original Kaltern polenta
30 g butter
Salt
25 g grated Parmesan cheese
Ingredients for the Red Wine-Balsamic Onions
2–3 onions
2 tbsp oil (for frying)
1 tsp tomato paste
150 ml red wine (Kalterersee)
2 tbsp balsamic vinegar
Salt
Additional Ingredients
Kaminwurzen (smoked sausage)
Butter and oil (for frying)
Cress (for garnish)
Polenta Crostinis
The recipe for these polenta crostinis with red wine-balsamic onions and “Kaminwurzen” (smoked sausages) is a real treat. Here’s a clear step-by-step guide for preparing this flavorful dish from Kaltern.
Polenta Crostinis
Bring water to a boil in a pot and add salt. Add the butter. Slowly stir in the original Kaltern polenta while constantly stirring. Reduce the heat and cover the pot with a lid. Let the polenta simmer for about 30 minutes, stirring occasionally. Finally, stir in the grated Parmesan.
Pour the finished polenta into a small dish so that it is about 4–5 cm thick. Let the polenta cool completely until it becomes firm.
Red Wine-Balsamic Onions
Peel the onions and cut into thin rings. Heat oil in a pan and sauté the onion rings together with the tomato paste until they are nicely browned. Add half of the red wine and let it reduce completely. Repeat this process with the remaining wine. Finally, season with balsamic vinegar and salt and simmer for another 2 to 3 minutes.
Recipe of the region Kaltern »
Frying the Crostinis
Turn the cooled polenta out of the dish and cut into thin slices. Fry the slices in a pan with a bit of butter and oil until golden brown on both sides. Let cool slightly after frying so the crostinis become firmer and easier to handle.
Top the polenta crostinis with the caramelized red wine-balsamic onions. Slice the Kaminwurzen thinly and place on top as well. Garnish with fresh cress and serve immediately.
Tip: The polenta can also be prepared in advance and stored in the fridge to save time on the day of serving.
Wine Recommendation: We recommend a fruity-fresh, juicy, and full-bodied Kalterersee wine from Kaltern to accompany our polenta crostinis with red wine-balsamic onions and Kaminwurzen.
Wishing you success and a delicious meal – Barbara Prantl @barbara_prantl
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