A rich and delicious appetizer, at the same time unusual: the canapè, instead of having snacks or toasted bread as a base, has delicious grilled polenta. A easy recipe it’s a lot scenographic.
Ingrediants
- 250 g of instant polenta
- extra virgin olive oil
- 1 liter of water
- salt
- 400 g of delisced and desalted cod fillet
- 100 ml of milk
For the polenta
For the dressing
- extra virgin olive oil
- ½ clove of garlic
- parsley
- pepper
- 10 very thin slices of lard
- walnut kernels
- fresh rosemary
See how to prepare the Canapè of grilled croutons of double flavor polenta, an easy and scenographic recipe perfect as an appetizer or aperitif.
WATCH THE VIDEO OF THE HEMP OF GRILLED TOAST OF POLENTA BIGUSTO
How to prepare: Canapè of grilled croutons of double flavor polenta
We bet that none of your guests will resist the gluttony of these canapé of grilled croutons of double flavor polenta? The grilled polenta, which releases an unmistakable toasted corn scent, is the perfect base for canapés. The condiments, one based on meat and the other based on fish, both have a robust taste and are perfectly balanced with each other. If you love polenta, try the Polenta baskets with gorgonzola and speck.
Both creamed cod and lard combined with walnuts are gods traditional flavors, like polenta itself. However, in this preparation the difference is the way of presentation, which makes it a truly innovative recipe. If you want to make it even more beautiful to look at you can also differentiate the color of the canapés using two different types of polenta.
Prepare the canapés for an informal dinner with friends: they are so good that they deserve to be eaten with your hands!
OTHER TASTY RECIPES: Potato rosti with smoked salmon and cheese, Fried polenta with balsamic vinegar, Polenta and potato pie
Medium Run Preparation Time 15 min Cooking Time 30 min Servings 4
How to prepare: Canapè of grilled croutons of double flavor polenta
To prepare the canapés of grilled croutons of double-flavored polenta, start with the polenta: pour the water into a large pot, add salt and bring it to a boil. Then add a drop of oil and pour in the instant polenta, stirring vigorously with a whisk. Cook according to the methods indicated on the package. Turn off and pour the soft polenta on a baking tray lined with parchment paper to obtain a layer about 2 cm thick. Let it cool completely.
Prepare the cod: with a sharp knife and smooth blade remove the skin of the fillet. Cut it into slices and blanch it for a few minutes. Then drain the water and add the milk. Cook until the fish is tender and pliable and the milk reduced. Let it cool down.
Transfer everything to the mixing bowl of a food processor. Blend adding a sprig of fresh parsley, pepper, garlic and oil to a trickle: you will need to obtain a not too fine-grained cream. Keep aside.
With a circular pastry cutter measuring six cm in diameter, make lots of circles of polenta. Meanwhile, heat the bottom of a grill pan and brush it with oil. Grill the polenta on both sides until they appear golden.
Arrange the boiling polenta on a serving tray. Stuff half with the slices of lard, walnuts and a few needles of rosemary; the other half with a quenelle of creamed cod, a leaf of parsley and a drop of oil. Serve the polenta canapés hot.
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