Polenta Croutons with Condighiotto

Preparation time: 20 minutes


  • 200 g instant polenta
  • 800 ml water
  • Coarse salt to taste
  • 1 package of Condighiotto Galfrè
  • a few cherry tomatoes
  • 3-4 sprigs of thyme for garnish
  • extra virgin olive oil q.b.


Put the water and a pinch of salt in a saucepan and bring it to the boil.

Sprinkle in the maize flour and cook the polenta for the time indicated on the packet, stirring continuously with a whisk. Turn off the heat and pour the polenta into a lightly oiled pan; leave to cool completely.

When the polenta is cool, cut it into cubes with a sharp knife and grill them on both sides on a plate greased with a little oil.

Arrange the polenta croutons on a serving dish and spread a spoonful of Condighiotto Galfrè on each one, previously heated.

Complete with a few cherry tomatoes cut in half, a few sprigs of fresh thyme and serve.