Baked polenta, dadinhos: with leftovers or from scratch, baked

Baked polenta “dadinho”: crunchy on the outside and soft on the inside, easy to make, with lunch leftovers or from scratch

ROASTED POLENTA, DADINHOS, an easy polenta to prepare for a snack

A recipe to make from scratch, or to use leftover polenta from lunch.

• See how to assemble your personalized menu of the week, of the month, Free, HERE.
• Want to see the recipe for dadinhos tapioca? Click HERE and watch it at TERRA Degusta.

BY Cris Muratori, from Bake and Cake Gourmet, website for recipes, menus and shopping lists.

• PORTION: 2 – to see the recipe for 4, 6 or 8 people Click here.
• TOOLS: 1 chopping board, 1 frying pan, 1 ovenproof dish, 1 ovenproof dish, 1 grater (optional), 1 sieve (optional), 1 wire whisk
• EQUIPMENT: conventional

INGREDIENTS, ROASTED POLENTA – DADINS

(click on the recipe title to see the shopping list for that recipe)

Baked Polenta:

• 1 cup (tea) of pre-cooked polenta flour
• 2.5 cups (tea) of boiling water, or homemade vegetable broth, or enough to set the point
• 1 lightly crushed clove of garlic
• 1 tablespoon grated Parmesan (optional)
• olive oil (drip) + a little for greasing
• salt
• pepper (optional)

BAKE:

• olive oil or oil, a string over the dadinhos
• grated parmesan (optional)

PRE-PREPARATION:

1. Separate recipe ingredients and utensils.
2. Wash and peel the garlic and lightly crush it with the side of the knife.
3. If you didn’t buy pre-shredded cheese, grate it on the fine side of the grater.
4. Grease a pan – choose one large enough for the polenta to reach a height of about 1.5 cm – with a drizzle of oil

PREPARATION:

Cooked Cornmeal:

1. Put some water or homemade vegetable stock in a saucepan and bring to a boil over high heat.
2. When it boils, add salt, pepper (optional), crushed garlic and a drizzle of olive oil.
3. Lower the heat and start sprinkling the cornmeal (if it rains), mixing quickly with a wire whisk to avoid the formation of lumps.
4. Cook, stirring constantly, for 5 minutes – tilt the pan a little if the polenta is detaching from the bottom, it’s ready.
5. Add the grated Parmesan (optional) and mix well.
6. Turn off the heat and discard the garlic.

Polenta (to cool) (if you use leftovers, start your preparation here)

1. Spread the still hot polenta on the greased or cling film-lined baking tray – it should be about 1.5 cm high.
2. Smooth it out – to make the surface very smooth, rub a little olive oil on the back of a spoon.
3. Cover with cling film and refrigerate – about 1 hour or until set.

Baked polenta – cubes (cut):

• Preheat the oven to 240°C (high temperature).
• Remove the polenta from the fridge and, on the chopping board, turn it all at once to unmold it.
• With a large knife, cut the polenta into 1.5cm x 1.5cm squares.

Baked polenta, dadinhos – COOKING:

1. Spread the dadinhos on the tray, without overlapping them – don’t leave them too close together.
2. Drizzle with olive oil or oil and sprinkle with grated Parmesan (optional).
3. Place in a preheated oven at high temperature (240°C).
4. Bake about 15-20 minutes or until golden brown and crisp (cook time may vary, monitor)
5. Then turn and let the other side brown, just long enough for them to brown.
6. Estimated total time in the oven is 30 minutes, adjust as needed – once browned on all sides, turn off the oven.
7. Remove the polenta cubes from the pan and let them cool slightly.

FINISHING AND ASSEMBLY:

1. serve roasted polenta dadinhos as a side dish or snack.
2. Serve with your favorite sauce.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.