Baked Polenta with Garlic and Parmesan Crostini

Ingredients

• 0.3  baguette 
• 0.5 tablespoon pepper red crushed
• 1  eggs 
• 1.5 cups milk fat-free
• 18  garlic cloves peeled
• 0.8 cup olive oil 
• 1.3 cups parmesan cheese 
• 2 tablespoons parmesan cheese 
• 1 tablespoon parsley chopped
• 0.3 teaspoon pepper 
• 16 ounce polenta crumbled
• 0.3 teaspoon salt 
• 1 tablespoon butter unsalted

Equipment

• frying pan
• oven
• pot
• ramekin

Directions

1. Preheat oven to 37
2. Place peeled garlic cloves and olive oil in a pot over medium heat; cook until garlic is soft (5-6 minutes).
3. Remove from heat; set aside. Bring milk to a boil; remove from heat.
4. Add polenta to pan; mash until smooth.
5. Add egg, 1 tablespoon chopped parsley, butter, crushed red pepper, salt, and pepper to pan; bring to boil. Reduce heat, and cook until thick (about 5 minutes).
6. Transfer into 6 (6-ounce) ramekins; sprinkle each with 2 tablespoons plus 2 teaspoons Parmesan cheese.
7. Cut 1/4 baguette into 12 slices; drizzle evenly with the garlic oil, and sprinkle each with 1 teaspoon Parmesan.
8. Bake 2-3 minutes. Top each ramekin with 3 garlic cloves.
9. Sprinkle ramekins evenly with a total of 1 tablespoon chopped parsley; serve with 2 crostini.