-
1
IN A MEDIUM-SIZE HEAVY SAUCEPAN, combine the stock, milk, and salt and bring the mixture to a boil.
-
2
Reduce the heat so that the liquid is simmering and sprinkle the polenta over it in a very slow, thin stream, whisking constantly in the same direction until all the grains have been incorporated and no lumps remain.
-
3
Reduce the heat to very low.
-
4
Switch to a wooden paddle and stir every 1 or 2 minutes for 15 to 20 minutes, or until the mixture comes away from the sides of the pan and the grains of polenta have begun to soften.
-
5
The mixture should be so thick that the paddle will stand upright for 1 or 3 seconds.
-
6
Add 2 tablespoons of the butter and the Parmesan, stirring until they are evenly distributed.
-
7
Remove from the heat.
-
8
RINSE AN 8 x 12-INCH PAN with cold water and shake it dry.
-
9
Mound the polenta in the pan and, using a spatula repeatedly dipped in very hot water, spread the polenta into an even layer just under 1/2 inch thick.
-
10
Cover with a tea towel and let rest for at least 1 hour at room temperature and up to 24 hours in the refrigerator.
-
11
WHEN READY TO SERVE, preheat an indoor broiler or an outdoor grill to high heat.
-
12
MELT THE REMAINING 2 TABLESPOONS butter.
-
13
Cut the polenta into twelve 2-inch squares, brush evenly with the melted butter and sprinkle with black pepper to taste.
-
14
Grill about 3 inches from the heat for 5 minutes on each side, or until browned.
-
15
Remove from the heat, drain briefly on paper towels, if desired, and top each square with a small dollop of mascarpone, a little piece of smoked trout, and a few chives.
-
16
Serve immediately.
-
17
TOPPING VARIATIONS
-
18
Dollops of mascarpone topped with shavings of white truffle instead of smoked trout.
-
19
Peeled, seeded, and chopped plum tomatoes mixed with minced garlic and fresh basil, bound with olive oil, and seasoned with salt and pepper.
-
20
Dollops of basil, parsley, or cilantro pesto.
-
21
Slivers of Italian fontina cheese.
-
22
Return the crostini to the grill until the cheese just melts, then garnish with tiny strips of prosciutto.
-
23
Slivers of smoked mozzarella.
-
24
Return the crostini to the grill until the cheese just melts, then garnish with julienned fresh basil leaves.
-
25
Crumbled feta, topped with strips of Oven-roasted Tomatoes.
-
26
Braised fennel topped with crumbled gorgonzola.
-
27
Caramelized onions and pancetta.
