Polenta mon amour
It pleases because it is simple to prepare, versatile, perfect as a single dish for both omnivorous and vegetarian or vegan diets : polenta warms the heart and, accompanied by friendly smiles, a good red wine and maybe the fireplace, creates the right one atmosphere of serenity and welcome that we so desire.
Here, to give your culinary creativity one last chance to express itself even with such a poor food, a trio of delicious and simple recipes, three variations of polenta that from the cauldron, to the plate, then to the palate, will make friends and guests happy and at the same time they will allow you to save time and money, having fun as you cook.
Polenta taragna and corn with robiolina, walnuts and Treviso radicchio
Ingredients for 4 people
> 250 g of cornmeal and 250 of polenta taragna flour;
> 2 l of water; 20 grams of salt;
> 2 heads of Treviso red radicchio;
> 1 handful of walnut kernels;
> 1 pack of fresh robiolina;
> freshly ground black pepper and extra virgin olive oil.
Preparation
Prepare the polenta as indicated on the package, depending on the type of flour you buy (pre-cooked or not), following the doses of water, flour and salt indicated. Then in a non-stick pan, sauté the heads of red radicchio divided in two, with a tablespoon of oil, salt and pepper.
In the meantime spread the polenta on a pastry board with non-stick paper, let it cool and cut it into disks with a round pasta bowl or with a large glass. Put the polenta in a baking dish and activate the grill, leaving it to brown for a few minutes. Serve with the hot polenta slices, on which you will put a spoonful of robiolina and the chopped walnut kernels; to one side the very hot stewed radicchio.
A grind of black pepper and serve immediately with a drizzle of extra virgin olive oil.
Polenta balls with pistachios and leeks
Ingredients for a dozen balls
> 250 g of corn flour;
> 1 liter of water;
> 1 egg;
> 10 grams of whole sea salt;
> pepper;
> 2 tablespoons of grated Parmesan;
> grains of pistachios;
> 1 leek;
> balsamic vinegar;
> extra virgin olive oil.
Preparation
Prepare the polenta as indicated in the package, then, after cooking, add the egg yolk, parmesan, a pinch of ground black pepper, mix well and leave to rest for a few minutes.
Meanwhile, slice the leek and sauté in a pan with a little oil and salt, then continue cooking, covering and adding a little water for about 10 minutes.
Then take the doses of polenta with a spoon, forming balls as big as a walnut with your hands. Then pass them in beaten egg white and then in pistachios. Place them on the baking sheet covered with non-stick paper, lightly oiled.
Bake in a hot oven at 180 ° C for about 15 minutes, turning them a few times gently. Serve the balls by placing them on a bed of golden leek slices and decorating with drops of traditional balsamic vinegar.
Polenta and champignon skewers on zucchini cream
Ingredients for 10 skewers
> 250 grams of corn flour;
> 1 l of water;
> 1 egg;
> 10 g of whole sea salt;
> 1 pack of champignon mushrooms;
> 1 pair of zucchini;
> fresh parsley, garlic, salt, pepper, extra virgin olive oil.
Preparation
Prepare the polenta as indicated, spread it on the pastry board and let it cool. Meanwhile clean the mushrooms and cut them into irregular pieces. The same size more or less will have to have the polenta cubes that you are going to cut with a thin and sharp knife.
Put the polenta in a dozen skewers, alternating it with the mushrooms, placing them in a baking dish, seasoning them with a little oil, salt and pepper. Bake everything for about 15/20 minutes; then prepare the cream by sautéing the courgettes cut into pieces in a non-stick pan with a little oil, salt and crushed garlic.
Add as little as possible white wine to soften or a little lemon juice. Cook by covering with a lid and adding a little water. Remove the garlic and blend it all with the immersion blender. Serve with a base of cream of zucchini, a couple of skewers and very thin chopped fresh parsley.
