Polenta Appetizers
Ingredients
- With prosciutto and mozzarella
- 5 slices Prosciutto
- 5 Bocconcini
- 5 Basil
Preparation steps
For the polenta: Cook the cornmeal in 500 ml (approximately 2 cups) of boiling water. Swell until cooked and stir in the Parmesan. Spread about 1 1/2 cm (approximately 1/2 inches) on a parchment-lined sheet tray. Let cool.
For the tomato: Rinse the tomatoes and cut into quarter. Remove the seeds and dice finely. Season with salt, pepper, and crushed garlic. Mix with the olive oil and basil.
For the vegetables: Rinse the zucchini, eggplant, and pepper. Brush and cut into strips. Saute in hot oil for about 6 minutes. Roast with the thyme, salt, pepper and balsamic to taste.
Cut the cooled polenta into 15 appetizer portions. Brush with a little oil, and cook until golden brown in a pan or under a broiler.
Distribute the polenta into 3 sections. Distribute the tomato mixture on 1/3 of the polenta and 1/3 of the vegetables on 1/3 of the polenta.
For the prosciutto and mozzarella: Top the remaining 1/3 of the polenta with the prosciutto and mozzarella.
Serve cooled.
