Fried Polenta with Creamy Grana Padano Riserva Sauce, Mushrooms and Chives
. Difficulty: Easy
. Serves: people
Ingredients200 g instant polenta corn meal
100 g Grana Padano Riserva
250 g button mushrooms
200 ml whole milk
extra virgin olive oil
PreparationPrepare 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.