Grilled polenta with artichoke cream, taggiasche olives and Grana Padano + clementine and vermouth cocktail
. Difficulty: Medium
. Serves: 4 people
. Preparation time: 30 minutes
Ingredients200 g di instant polenta flour
150 g Grana Padano
180 g drained artichokes in oil
Extra virgin olive oil
Salt & pepper
PreparationFollow 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.
Clementin and Vermouth Cocktail2 kg clementines
400 ml Vermouth
200 ml Cointreau
Squeeze and filter the clementines.
Mix the clementine juice with the Vermouth and Cointreau. Add ice and serve immediately.