Rustic Polenta Crostini

To prepare rustic polenta crostini, bring 1 quart of water to a boil in a pot, add salt 1, a tablespoon of oil, and stir 2. Gradually add the instant polenta 3.

Stir well with a whisk to avoid lumps 4, continuing until the polenta reaches the desired consistency 5. Pour it into a lightly oiled 10x5 inch loaf pan 6.

Level the surface 7 and let the polenta set for at least an hour at room temperature. In the meantime, prepare the toppings for the crostini. Cut the sausage in half lengthwise with a knife 8. Heat a drizzle of oil in a pan. Place the sausages in it 9.

Turn them 10 and cook until they are well browned 11. Sauté the kale leaves with a clove of garlic, ensuring they remain crispy. In the same pan, cook the quartered mushrooms with a pat of butter, a clove of garlic, and thyme 12.

Also cook the spinach for 2-3 minutes, sautéing them with a clove of garlic 13. Turn the polenta out onto a cutting board 14 and cut out 12 slices, each about 3/4 inch thick 15.

Brush the polenta slices with oil 16. If you prefer, you can trim them first, then place them on a well-heated, pre-oiled griddle 17. Let them toast without turning for 2-3 minutes until they are well browned, then turn them and toast the other side 18

Now you can top the crostini. Some with pieces of sausage, dollops of stracchino cheese, and black pepper 19. Others with spinach 20, pomegranate seeds, and crumbled Roquefort cheese 21.

For the last ones, place mushrooms at the base 22, cover with kale, add shaved Toma cheese using a vegetable peeler 23, and finish with toasted hazelnuts. The rustic polenta crostini are ready to serve 24.