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Polenta cubes without frying – easy snack recipe


Crispy on the outside and soft on the inside, to be served as a side dish or snack




Crispy on the outside and soft on the inside, to be served as a side dish or snack

Recipe for 2 people.

Classic (no restrictions), Gluten Free, Vegetarian

Preparation: 01:10 + cooling time

Interval: 1:00

TOOLS

1 cutting board(s), 1 pan(es), 1 refractory pan(es), 1 baking tray(s), 1 grater (optional), 1 sieve(s), 1 wire whisk

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients for polenta

– 1 cup(s) pre-cooked corn flour for polenta

– 2 1/2 cup(s) water, or enough to boil (or ready-made homemade vegetable broth)

– olive oil to taste (drizzle) + a little for greasing

– 1 clove(s) of garlic, lightly crushed

– Salt to taste

– pepper to taste (optional) THE

– 1 tablespoon(s) of grated parmesan. (optional)

Ingredients for cooking:

– olive oil to taste, a drizzle, on the cubes (or oil)

– Parmesan to taste, grated. (optional)

PREPARATION:

  1. Separate the recipe ingredients and utensils.
  2. Wash and peel the garlic and crush it lightly with the side of the knife.
  3. If you didn’t buy pre-grated cheese, grate it on the fine side of the grater.
  4. Grease a baking dish – choose one large enough so that the spread polenta is about 1.5 cm high – with a drizzle of olive oil.

PREPARATION:

Cooked cornmeal:

  1. Place the water or homemade vegetable broth in a saucepan and place on a high heat.
  2. When it boils, add the salt, crushed garlic and a drizzle of olive oil.
  3. Lower the heat and sprinkle in the corn flour (dripping in), mixing quickly with a whisk to avoid the formation of lumps.
  4. Cook, stirring constantly, until cooked – tilt the pan slightly if the polenta comes away from the bottom and it is ready.
  5. Add the grated parmesan (optional) and mix well.
  6. Turn off the heat and remove the garlic.
  7. Spread the still hot polenta on a greased baking tray or one covered with cling film: it should be about 1.5 cm high.
  8. Smooth it well: to make the surface very smooth, rub a drizzle of olive oil on the back of a spoon.
  9. Cover with cling film and refrigerate for about 1 hour or until firm.

Polenta cubes (cut):

  1. Preheat the oven to 240°C (high temperature).
  2. Remove the polenta from the refrigerator and, on the cutting board, turn it once to turn it out.
  3. Using a large knife, cut the polenta into 1.5cm x 1.5cm squares.

Baked polenta cubes:

  1. Distribute the cubes on the pan, without overlapping them, do not leave them too close together.
  2. Season with olive oil or pickled oil and sprinkle with grated parmesan (optional).
  3. Place in a preheated oven at high temperature (240°C).
  4. Bake for about 15-20 minutes or until golden and crispy (oven time may vary, monitor)
  5. Then turn it and let it brown on the other side, just long enough for it to become golden.
  6. The total estimated time in the oven is 30 minutes, adjust if necessary: ​​once golden on all sides, turn off the oven.
  7. Remove the polenta cubes from the pan and let them cool slightly.

FINALIZATION AND ASSEMBLY:

  1. Serve as a side dish or snack.
  2. Accompany with your favorite sauce.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

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