Cooks in: 1h
Levels: Easy
Serves: 6
List of Ingredients
- 2 CUPS of white cornmeal
- 9 OZ. of smoked tuna, sliced
- 5 OZ. of burrata cheese
- extra-virgin olive oil
- salt
Method
1
Bring 4 cups salted water to a boil. Pour in the cornmeal with 1 Tbsp. oil; cook over low heat for 40 minutes, stirring often to prevent clumps.
2
Line a baking tray with parchment paper and pour the polenta onto it. Spread evenly to 1/2" thickness. Once hardened, cut into 18 pieces with a tear drop-shaped pasta cutter (2 1/4 x 1 1/2".).
3
Coat a pan with oil over medium-high heat. Pan fry the polenta for one minute per side. Remove the polenta crostini and spread the burrata cheese over them and top with tuna. Serve.