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    Fried Polenta with Creamy Grana Padano Riserva Sauce, Mushrooms and Chives

    Group 393Easy
    Group 3824 people
    T345 min


    • 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


    STEP 1

    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.

    STEP 2

    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.