Polenta Croutons

These tasty Crostini are for serving up especially in the winter, when the frying and consumption of a hot dish do not require too much of an effort. Not everybody manages to fry Polenta without it crumbling. There is a trick and, like all tricks, it is simple. Everything depends on letting the cornmeal slices color nicely on each side before turning them and on maintaining a high oil temperature.

Doge

Ingredients

  • 300g Cornmeal
  • 1 Red-Skinned Onion
  • 2 Spring Onions
  • 2 Tomatoes
  • 3 Sausages
  • Extra Virgin Olive Oil
  • Preparation Time: 1 Hour
  • Difficulty: medium
     
  • Preparation: 1,20h

 

Procedure:

Make a fairly thick porridge, stirring with a wooden spoon over a low flame for about 40 minutes. Separately, sauté the onion with the spring onions in a trickle of oil in a pan. Add the crumbled sausages and raise the heat to cook the mixture through. Add the coarsely-chopped tomatoes and allow to reduce appreciably.

Place the cooked cornmeal on a pasty board (or else in a rectangular oven tray which is much more practical) and leave to cool.  Cut into rectangles which are not too thin and deep fry them in oil. When they are very crisp and golden, liberally spread the mixture over them and serve hot.

 

 

Extra Virgin Olive Oil from Italy - EVOO 1L

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Tenuta Torciano
Via Crocetta 16, Loc. Ulignano 53037 San Gimignano (Siena), Tuscany, Italy

Tenuta Torciano
Via Crocetta 16, Loc. Ulignano 53037 San Gimignano (Siena), Toscana, Italia

Tenuta Torciano Az. Agricola di Giachi Pierluigi - P.IVA: 00375840527