A simple recipe to enjoy these small Italian delicacies
Polenta is one of the basic ingredients of the Italian recipe book that has crossed borders due to the influence of Italy in Latin American countries such as Chile, Uruguay and Argentina.
In the market you can find three types of polenta: white, made with chestnut flour; the dark one, based on buckwheat flour; and yellow, the most popular and consumed, which is made with corn flour.
Its preparation is simple, you just need to boil water with a touch of salt and pepper, add the polenta and stir non stop until you reach a consistency similar to mashed potatoes. The final touch can be given by aromatizing the water with some kind of spice or seasoning (rosemary, thyme, bay leaf, turmeric or curry). Once ready, you can consume it directly or let it cool to cut it and cook it on the griddle.
Saute some Laumont boletus and delight your guests with this ideal aperitif for any occasion.
Ingredients for 12 snacks
- 30 g of Laumont boletus
For the polenta
- 150 g of express polenta
- 750 ml of water
- 2 teaspoons of turmeric
- 2 teaspoons of “Ras el Hanout”
- 1 teaspoon grated ginger
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 sprig of rosemary and thyme
- 1 bay leaf
- 1 tablespoon of extra virgin olive oil
- Salt and pepper
- 2 cloves of garlic
- 1 leeks
- ½ purple onion
- Extra virgin olive oil
- Salt and pepper
Elaboration step by step
- Hydrate the boletus in warm water for one hour. After this, drain them and reserve.
- Boil the water with all the spices. Pour the polenta slowly and stir without stopping for about 3 minutes.
- Once the thickness has been reached, pour the polenta into a tupperware or a baking tray previously lined with baking paper.
- Then, spread the polenta all over the bowl. Let it cool for 8 hours.
- Once cold, unmold and cut the snacks with the help of a short round pasta cutter. You can also make them square.
- In a pan, sauté the finely chopped garlic with a spoonful of extra virgin olive oil. Add the mushrooms, the purple onion and the julienne leek. Sauté over high heat. Season and reserve.
- In a frying pan with a drizzle of olive oil, mark the sides of the polenta on both sides so that they are crisp.
- Arrange the snacks on a plate, top them with the sautéed boletus and finish, with thyme leaves and salt in flakes.
- Reserve the water you used to hydrate the boletus to prepare a risotto or a béchamel replacing a part of milk with this intense broth of mushrooms.
- If you have a grated griddle, use it to mark the snacks of polenta. That way they’ll be more colorful.
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