Crispy Polenta Salad | Crunchy Italian Grain Bowl
(0)
30 min
Quick
Kifli Kukták
Ropogósra pirított polenta falatkák édes koktélparadicsommal, lágy mozzarellával, friss rukkolával és fenséges balzsamecetes-olívaolajos öntettel. Egy különleges, laktató és gluténmentes olasz gabonasaláta a mediterrán ízek kedvelőinek.
Preparation method
Preparing the polenta
Bring 700 ml of water to a boil with a pinch of salt in a pot. While stirring constantly, pour in the cornmeal (polenta) in a thin stream, then cook over low heat, stirring frequently, for 10-12 minutes until thick.
Spread the thick polenta onto a baking sheet lined with parchment paper or a flat dish to a thickness of about 1.5-2 cm. Allow to cool completely and set (about 20-25 minutes, or 10 minutes in the fridge), then cut into 2x2 cm cubes.
Frying and assembling
Heat 20 ml of extra virgin olive oil in a large skillet over medium-high heat. Add the polenta cubes and fry them for 6-8 minutes until golden brown and crispy, turning them gently so that all sides brown nicely. Transfer to paper towels to cool.
Chef's tip
You can even cook the polenta the night before and let it set on a baking sheet in the fridge, so the salad can be freshly prepared in 15 minutes the next day for lunch or dinner.
If you are looking for an even smokier, richer flavor, you can also crisp up the polenta cubes in a grill pan or in a convection oven at 220 °C drizzled with a little olive oil.
Ingredients
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