Fried Polenta with Creamy Grana Padano Riserva Sauce, Mushrooms and Chives
| Difficulty
Facile
|
Preparation  45 min
|
Servings for  4 people
|
Ingredienti
200 g instant polenta corn meal
100 g Grana Padano Riserva
250 g button mushrooms
200 ml whole milk
extra virgin olive oil
frying oil
pepper
salt
Preparation
Prepare the polenta according to the package directions; as soon as it’s cooked, transfer to a greased baking sheet, level it with a spoon and allow to cool. In the meantime, prepare the Grana Padano Riserva sauce by bringing the milk to a boil, then remove from heat and add the grated Grana Padano Riserva, stirring well with a whisk until the mixture is smooth and well-combined. Use a pastry ring to cut the polenta into circles and fry them in plenty of oil, then drain the excess oil.
Arrange the fried polenta discs on a serving platter, topping each with a spoon of Grana Padano Riserva sauce and sliced mushrooms. Serve the fried polenta garnished with chives, shavings of Grana Padano and freshly ground pepper.
Altre ricette da non perdere
| Difficulty |
Preparation |
Duration |
Easy
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Preparation |
Duration |
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| Difficulty |
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Duration |
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