Polenta crostini with spreadable cheese, radicchio, and walnuts
Procedure
Ingredients · Servings 6
- 380 g Water
- 0.5 teaspoon salt
- 5 g extra virgin olive oil
- 100 g Corn flour
- 100 g Tropea onion
- 20 g extra virgin olive oil
- 75 g Radicchio
- 1 pinch salt
- 1 pinch pepper
- 60 g Stracchino
- Walnut kernels
Method · 1 h
- Make the polenta: Bring a pot of water, oil, and salt to a boil, then add the polenta. Cook for 10 minutes. Once cooked, transfer...
- Make the polenta: Bring a pot of water, oil, and salt to a boil, then add the polenta. Cook for 10 minutes. Once cooked, transfer...
Using a pastry cutter, cut out polenta discs and fry them in the pan on both sides. Arrange the polenta crostini on a serving platter and top them with stracchino cheese and radicchio previously sautéed with a little onion. Garnish with walnut kernels.
