Grilled polenta crostini with Golfetta, cannellini bean cream and sweet-and-sour red onion

1. Prepare the sweet-and-sour onion. Thinly slice the red onion and place it in a lidded food container. Cover with the water and vinegar, add sugar and salt, stir and leave to rest in the fridge until you are ready to garnish the crostini.
2. Bring 720ml of lightly salted water to boil. Gradually sprinkle in 180g of instant polenta, whisking continuously to prevent lumps. Cook over a medium heat for the time indicated on the packaging (approximately 8–10 minutes), stirring throughout.

Note: Quantities and cooking times may vary depending on the type of instant polenta used. Always follow the instructions on the packaging.

3. Once cooked, pour the polenta into a lightly oiled baking tin or glass dish, spreading it into an even layer, approximately 4 cm thick. Leave to cool slightly, then refrigerate for at least 1 hour, or until completely firm.
4. Meanwhile, prepare the cannellini bean cream. Drain and rinse the beans, then place them in a blender with the tahini, lemon juice, garlic (if using), a pinch of salt and sweet paprika. Blend until smooth and creamy. If necessary, add a little water at a time to achieve the desired consistency.
5. Once firm, remove the polenta from the tin and cut into evenly sized rectangles or squares (approximately 1.5 cm thick). Gently pat dry with kitchen paper if necessary.
6. Heat a griddle pan or grill until very hot, cook the polenta crostini for a few minutes on each side. You can brush them lightly with extra virgin olive oil before cooking. They should be golden on the outside, with a lightly crisp crust.
7. Assemble the crostini shortly before serving, while still warm. Spread a generous layer of cannellini bean cream over each piece, add a slice of Golfetta and finish with the sweet-and-sour red onion, a few fresh thyme leaves and sesame seeds.