Grilled polenta with artichoke cream, taggiasche olives and Grana Padano + clementine and vermouth cocktail
| Difficulty
Medium
|
Preparation  30 min
|
Servings for
4 people
|
Ingredients
200 g di instant polenta flour
150 g Grana Padano
180 g drained artichokes in oil
1 lemon
Taggiasche olives
Extra virgin olive oil
Salt & pepper
Preparation
Follow the instruction on the packaging to prepare the polenta; as soon as ready pour it into a greased or wet baking pan, level the surface with a spoon and let it cool. With a round pastry cutter, make lots of polenta circles and grill them.
Prepare the artichoke cream by putting the drained, roughly chopped artichokes, lemon juice, salt and pepper into a mixer. Blend until you get a smooth and soft cream.
Arrange the grilled polenta discs on a serving dish, on each add a tablespoon of artichoke cream, Grana Padano flakes and Taggiasche olives.
Ingredients
2 kg clementines,
400 ml Vermouth,
200 ml Cointreau.
Preparation
Squeeze and filter the clementines.
Mix the clementine juice with the Vermouth and Cointreau. Add ice and serve immediately.
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