Grilled Polenta Monte Cristo Sandwich with Gruyere Cheese & Turkey

Polenta, though inexpensive to make, has been spotted on the fanciest of international menus, used in place of mashed potatoes, bread, pizza dough and even pasta. Versatile by nature, it can be grilled, fried, boiled, baked, microwaved, toasted, whipped or poked.

The Monte Cristo, also called French Sandwich, Toasted Ham Sandwich, and French Toasted Cheese Sandwich, is traditionally created by dipping the bread in an egg batter and frying it to create a crispy, yet creamy texture. Polenta is already soft and creamy, so the traditional “monte cristo” texture is already instilled without the extra need for egg dipping and deep frying.

Serve this sandwich, rather than a traditional grilled cheese sandwich to your kid, the health conscious big kid in your life, the person watching their carbs, or even serve it to your foodie friends with a nice glass of red wine. Or a lip smacking Stout beer. Well, that's how I enjoyed it.


Grilled Polenta Monte Cristo Grilled Cheese Sandwich
Serving Size: 2 sandwiches

What You'll Need:
4- 1/2” Slices of Prepared Polenta
4 Slices Gruyere Cheese
4 Slices Turkey Lunch meat
Pam Nonstick Spray

Spray grill pan with Pam and heat over med-high
Cook polenta slices for 3 minutes on each side
Add layer of cheese, turkey and cheese and top with another polenta slice
Press down lightly with spatula
Place lid over sandwiches to melt cheese for 3 minutes
Serve hot

Easy Polenta Pizza Appetizer Bakes

While at the supermarket shopping for necessary ingredients such as milk and eggs to brace the second snow storm in a week, I stumbled upon polenta. It's been a while since I ate this delicious treat, so I was compelled to pick it up and create something I believe polenta tastes great as: pizza.

Polenta can be used in place of starches like rice and potatoes, so why can't it be used to replace another important food group like pizza. OK, so it's not a food group, it's just tasty and can showcase your creativity using other food group items anywhere from pepperoni to pineapples.

I decided to pair not my ordinary pizza toppings for this polenta pizza appetizer, something a bit fancier than your average sausage crumbles. I simply enjoy the saltiness of anchovies and cheese when paired with the complexity of olives and rosemary. I hope you enjoy.

Easy Polenta Pizza Appetizer Bakes
Serving Size: 4 appetizer slices
What You'll Need:

4 Slices Polenta- Sliced 1/2 inch thick
Olive oil for brushing
4 anchovy filets in olive oil- roughly chopped
8 Gaeta olives - roughly sliced
1 sprig rosemary
4 tbsp pizza sauce
Grated Locatelli Cheese

Heat oven to 450 degrees
Slice 4 slices of Polenta 1/2 inch thick
Brush both sides with olive oil and place on baking sheet
Add 1 tbsp pizza sauce to each slice
Evenly distribute rosemary, over polenta slices
Evenly distribute anchovies and olives
Sprinkle top with grated locatelli cheese
Bake for 12 minutes
Serve hot