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1
In a heavy saucepan, bring the water to a boil over high heat.
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2
Add 2 teaspoons salt and the nutmeg and reduce the heat to the medium.
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3
Add the polenta gradually, whisking constantly.
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4
Continue to whisk for 5 minutes as the mixture bubbles.
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5
Reduce the heat to low and cook, stirring occasionally, until the mixture begins to come away from the sides of the pan, about 10 minutes.
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6
Add 1/2 cup of the Parmesan cheese, 1 teaspoon thyme and 1/2 teaspoon pepper and stir to combine thoroughly.
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7
Invert a rimmed baking sheet on a countertop and cover the surface with parchment paper.
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8
Spread the polenta out with a spatula into a smooth, even layer.
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9
Cover the polenta with another sheet of parchment paper.
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10
Place another baking sheet, right side up, on top of the parchment.
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11
With 2 hands, press down evenly on the top baking sheet until the polenta is 1/4 inch thick.
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12
The idea is to sandwich the polenta between 2 flat surfaces.
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13
Refrigerate for at least 1 hour or up to overnight.
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14
Preheat the oven to 375 degrees F. Invert the baking sheets together.
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15
Remove the top baking sheet and the top layer of parchment paper.
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16
The smoother side of the polenta will be facing up.
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17
Cut the polenta into triangle about 2 inches long by 1 1/2 inches wide.
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18
Transfer the triangles to 1 or more baking sheets, spacing them 1/2-inch apart.
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19
Sprinkle about 1/2 cup of the remaining Parmesan cheese and the remaining thyme on top of triangles.
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20
Bake the crostini until hot throughout and starting to brown, about 10 to 12 minutes.
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21
Turn the oven to broil and broil the crostini about 8 inches from the heat source until crispy and golden brown on top, about 3 minutes.
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22
Serve warm or at room temperature.
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23
SERVINGS: 48 (APPETIZER); Calories: 21; Total Fat 0.5 grams; Saturated Fat: 0 grams; Protein: 1 grams; Total carbohydrates: 3 grams; Sugar: 0 grams Fiber: 0 grams; Cholesterol: 1 milligrams; Sodium: 123 milligrams
