Polenta Crostini with Velvety Turkey and Petits Pois topping

Garlic Polenta Crostini with velvety Turkey and Petits Pois topping

Delicious, quick and very filling. This is just one of the things you can do with Polenta Crostini.

Serves:                4
Preparation:        5 mins (excluding preparation of the crostini)
Cooking time:    20 mins


  • Polenta Crostini
  • 800g turkey mince
  • 1 onion
  • 200g frozen petits pois
  • 2tsp olive oil
  • 2tsp sundried tomato purée
  • 1tbsp paprika
  • 1tsp dried chopped chives (or 1tbsp fresh chopped chives)
  • salt (to taste)
  • 8tbsp low-fat greek yoghurt


  1. Prepare the Polenta Crostini as shown in my previous recipe and let them cool down to room temperature
  2. Finely chop the onion
  3. Spray the Crostini with Fry Light Olive Oil spray and place under a medium grill – you will need to check these regularly while you’re cooking the turkey & petits pois, turning the heat up once the Crostini have warmed through to allow them to form a golden crispy top, then turn them over and repeat the process on the other side
  4. While the Crostini are under the grill, heat the olive oil in a sauté pan, add the onion and heat on a low-medium heat until they become translucent (do not brown them)
  5. Add the tomato purée
  6. Turn the heat up and add the minced turkey
  7. Season with paprika & salt, stirring to ensure it browns evenly and doesn’t form clumps
  8. Once the turkey is browned, add the frozen petits pois, stir, cover & reduce heat
  9. Once it’s cooked and has formed some juices, add the chives and stirr in the yoghurt
  10. Serve with the Crostini

Gloriously Good, Gloriously Simple!

For more recipes, tips & general foodie stuff, go to www.gloriouslygoodfood.com

Polenta Crostini | Grilled Polenta

Polenta Crostini (with garlic)
Preparation Time: 5 mins
Cooking Time: 15 mins  (+ 20 mins grilling/reheating)
Serves: 4
Approx. Calories per serving: 210



  • 1 baking tray, approximately 25cm long x 15cm wide by 3-4 cm high
  • 1  medium saucepan (ideally non-stick coated)
  • Enough greaseproof paper to line the baking tray


  1. Prepare the baking tray with the greaseproof paper (the paper will just lie over the tray for now – don’t worry about making it fit INTO the tray as the weight of the polenta will soon do that)
  2. Place the water, salt, butter & garlic (if using) into the saucepan & bring to the boil
  3. Pour in the polenta in a steady stream, taking care to stir continuously as it can easily form lumps (be careful, Polenta bubbles volcanically so take care to avoid burning yourself!)
  4. Turn the heat down once you’ve added all the polenta powder
  5. Keep stirring for up to 5 mins (until it becomes almost too difficult to stir and the mixture is very thick)
  6. Immediately pour the polenta onto the greaseproof paper on the baking tray, making sure you spread it out evenly and into all the edges & corners – do this quickly as it will set very fast
  7. Leave the polenta in the tray to cool until it has set completely (you can make this hours in advance, or even a day in advance – if you do the latter, refrigerate until you need it)

Once the polenta has set, cut it into 8 equal rectangles, place it on a grill-pan, spray with the Fry Light and grill on a medium heat until heated through, then turn up the heat to brown/crisp up the surface (don’t let it burn, just get it to a nice golden crispy texture), then turn it over and spray the other side & grill that on a high heat, too.  If you do this from room temperature, the whole grilling process will take approximately 20 mins.

You can also do this on a barbeque or a griddle pan.

This dish is very versatile and delicious on its own or served with a variety of hot or cold toppings, e.g. tomato salad, mushroom stroganoff, creamy turkey & petits pois or anything else that takes your fancy…

Gloriously Good!

For more recipes, tips & general foodie stuff, go to www.gloriouslygoodfood.com