The polenta croutons are the perfect appetizer for an Italian style party. Easy to make but so tasty and versatile, you can top them with a large variety of ingredients.
Serve them with a glass of chilled white wine and you can’t go wrong!
- polenta bramata (coarse cornmeal): 450 grams
- water: 1,5 litres
- extra virgin olive oil: 1 tbsp
- coarse salt: 1 tbsp
- sunflower oil: 2 litres
- Stilton or Gorgonzola: 100 grams
- unsalted butter: 30 grams
- salami Milano: 15 slices
- walnut halves: 15
- Put the water in a large, heavy-based pan and bring to the boil. Add the salt and the oil then slowly pour the polenta flour. Reduce the heat to the minimum and cook for about 40 minutes stirring continuously with a wooden spoon.
- Prepare a large dish or tray (about 30x40cm), line it with a piece of baking parchment previously soaked in water and then squeezed.Once the polenta is ready pour it into the dish and spread it evenly: you will need a layer at least of 1,5 cm thickness. Let the polenta cool down completely and then put it into the fridge overnight.
- The day after cut the polenta into squares (about 2 cm) and deep fry them in hot oil.Let them cool down onto kitchen paper.
- Mix the cheese with the butter and, using a piping bag with a star nozzle, squeeze a little bit of this mousse on 15 croutons. Complete with a walnut piece.Top the other 15 croutons with a salami slice shaped like a little rose and pinned with a toothpick.
Other toppings: stir fried mushrooms, prawns, chorizo, tapenade...