Grilled Polenta Crostini with Charred Balsamic Strawberries and Herbed Cashew Ricotta

Introduction

Benvenuti to my terrace! Today, as the Tuscan sun begins to warm the stone walls of my hill town, we embrace the griglia for a brunch that honors the simple gifts of the garden. We are taking the humble polenta of our cucina povera tradition and kissing it with fire. This dish is a beautiful dance between the smoky char of the grill, the sweetness of the season's first strawberries, and the creamy richness of our plant-based ricotta. It is simple, it is honest, and it is exactly what a slow morning requires.

Ingredients

• 1 cup coarse organic cornmeal (polenta)
• 3 cups filtered water
• 2 cups fresh seasonal strawberries, halved
• 1 cup raw cashews, soaked overnight and drained
• 2 tablespoons aged balsamic vinegar of Modena
• 4 tablespoons cold-press extra virgin olive oil
• 1 organic lemon, zested and juiced
• A handful of fresh mint and basil leaves
• Fine sea salt and cracked black pepper

Instructions

1. Bring the water and a pinch of salt to a boil in a heavy-bottomed pot. Slowly whisk in the polenta and simmer on low heat, stirring often, for about 30 minutes until thick and creamy.
2. Pour the polenta into a lightly oiled square tray, smoothing the top. Allow it to cool and set in the fridge for at least 2 hours until firm.
3. For the ricotta, blend the soaked cashews, lemon juice, half the lemon zest, a pinch of salt, and a splash of water until creamy but slightly textured. Fold in finely chopped mint.
4. Slice the firm polenta into thick triangles. Brush each side generously with extra virgin olive oil.
5. Toss the halved strawberries in a bowl with the balsamic vinegar and a tiny drizzle of olive oil.
6. Heat your grill to medium-high. Place the polenta triangles on the grates and grill for 4-5 minutes per side until deep golden grill marks appear and the edges are crisp.
7. Use a grill basket or skewers to quickly char the strawberries for 2 minutes, just until they begin to soften and release their juices.
8. To assemble, spread a thick layer of cashew ricotta over the warm polenta slabs. Top with the charred strawberries, a drizzle of the remaining balsamic from the bowl, fresh basil leaves, and a final flourish of new-press olive oil.

Serve these warm while the polenta is still crisp from the flames. I love to pair this with a small glass of chilled sparkling water or a strong, dark espresso. It is a dish that proves you do not need much to feast like royalty—only fire, a few perfect ingredients, and the patience to let them shine. Buon appetito!

Isabella