Are you looking for a traditional appetizer but want to serve it in a modern way? You know, in my part of the Veneto, one of the most "popular" autumn and winter appetizers is definitely the Polenta with mushrooms and cheese. We will therefore start from this idea, but we will serve the polenta in an original way.
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Identity Card of the Recipe
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Ingrediants
For 6-12 polenta
- 500 ml of water
- 125 g of white corn flour
- 150 g of Fontina cheese
- 300 g of champignon or chiodini or pioppini mushrooms
- Q.b. of salt
- Q.b. of pepper
- 1 clove of garlic
- 1 tablespoon of extra virgin olive oil
- 1 sprig of parsley
Materials Needed
- Cookware with lid
- Mixer
- Whip
- Silicone molds
- Ladle
Preparation
- Prepare the white polenta. Pour the water into a large saucepan and bring to the boil. Add salt to taste and pour in the white corn flour, continuing to mix to avoid the formation of lumps. Cover with the lid and cook for 40 minutes, stirring occasionally much.
- Meanwhile, prepare the sautéed mushrooms. In a saucepan, heat a drop of oil and flavor with a clove of garlic. Pour the cleaned fresh mushrooms, salt and pepper to taste. Cook for 15-20 minutes over low heat, stirring occasionally. Finally, flavor with some pepper. chopped parsley.
- Chop the cheese (eg Fontina) with a blender.
- When the polenta is ready, remove the lid and add the chopped cheese. Stir with the wooden spoon to mix the sauce.
- Place a silicone mold of the desired shape (eg donuts or hearts) on a surface and, using a ladle, fill the shapes with white polenta.
- Leave to cool to give the polenta shape.
Did you know that
To serve the dish hot, it is possible to heat the polenta molds in the microwave: they will still keep their shape!
To enrich the polenta, serve the dish with gorgonzola.- Once warm, remove the polenta from the molds and arrange on a plate. Serve with the sautéed mushrooms.
Alice's comment - PersonalCooker
Serve these beautiful polenta as an appetizer, or as an accompaniment together with a second dish! If you like the idea, I suggest you try replacing the white cornmeal with the yellow one, for a more rustic result.Nutritional values and Health Comment on the recipe
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