Fried Polenta with Fennel Salad
Appetizers • World
Description
Fried Polenta with Fennel Salad
Ingredients
- Milk 15 fl oz
- Polenta 5 oz
- Parmesan Cheese 5 oz
- Grated Pecorino Pepato Cheese 0 oz
- Butter 0 oz
- Watercress 0 oz
- Fennel 2 pieces
- Meyer Lemon Juice 3 teaspoons
- Olive Oil 1½ tablespoons
Step-by-Step Guide
Step 1
Bring the milk and 500 ml of water to a boil in a large pot. Add the polenta, stirring vigorously. Reduce to the lowest heat and cook for 30-40 minutes, stirring occasionally.
Step 2
Remove from heat and add the grated Parmesan and butter. Season with salt. Transfer to a greased rectangular dish, press down lightly, and let sit for 30 minutes.
Step 3
Once cooled, cut into 4 pieces, then cut each rectangle diagonally to make 8 triangles. Preheat the grill. Brush the triangles with oil and grill until char marks appear.
Step 4
Thinly slice the fennel and place it in a bowl with the watercress leaves, lemon juice, oil, and half of the grated Parmesan. Mix well and season with salt.
Step 5
Place 2 triangles of polenta on each plate, top with the salad, and sprinkle with the remaining grated Parmesan.
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