Tuscan Crispy Polenta Salad | Italian Autumn Grain Bowl
(0)
45 min
Under an hour
Kifli Kukták
Klasszikus toszkán hangulatú, tápláló és frissítő olasz gabonasaláta ropogósra pirított polentakockákkal, édes koktélparadicsommal, pikáns aszalt paradicsommal, friss rukkolával és pirított fenyőmaggal. Tökéletes könnyű, mégis laktató őszi főételsaláta.
Ingredients
Preparation method
Preparing and Frying the Polenta
Bring 800 ml of lightly salted water to a boil in a saucepan. While stirring constantly, slowly pour in 200 g of cornmeal, then cook over low heat, stirring frequently, for about 10-15 minutes until thick.
Smooth the warm polenta onto a small baking sheet or tray lined with baking paper to a thickness of about 1.5–2 cm, and let it cool completely and set (about 20 minutes).
Cut the set polenta into bite-sized cubes, about 2x2 cm. Heat 20 ml of extra virgin olive oil in a pan, toss the polenta cubes in it, and fry on all sides until golden brown and crispy, about 8-10 minutes. Drain on paper towels after frying.
Chef's tip
You can also cook the polenta the night before and let it set in the refrigerator; when cold, it is even easier to cut into neat, uniform cubes.
If you want an even crispier texture, you can also bake the polenta cubes in a convection oven preheated to 200 °C for 20 minutes.
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