If you are looking for an easy and irresistible appetizer to serve before lunch, the polenta with rosmarino is the right choice! With a crunchy consistency outside and soft inside, this snack conquers on the first bite and is perfectly combined with a cold beer or a very refreshing lemonade.
In addition to the practice, the recipe has a special touch of rosemary, which improves the flavor of polenta and makes everything even more aromatic. And the best: it is quickly ready! In just 30 minutes, guarantee a delicious entrance to share with family or friends.
Try preparing you today and find out how this simple snack can transform your meal!
Polenta fried with rosemary
Time: 30 minutes (+2h rest)
Performance: 6 portions
Difficulty: easy
Ingredients:
- 1 and 1/2 cup of corn flour
- 3 cups of water
- 1 tablespoon of oil
- 4 wedges of chopped garlic
- 2 tablespoons of chopped fresh rosemary
- 1 cube of vegetable broth
- Salt and black pepper to taste
- Fry
- Parmigiano grated to sprinkle
- Oil fat
Preparation:
- Dissolve the corn flour in the water and set aside.
- Heat the oil in a pan over medium heat and fry the garlic and rosemary until golden brown.
- Pour the dissolved corn flour, the cube of the vegetable broth, the salt, the pepper and mix without stopping to boil.
- Cook for another 25 minutes, stirring occasionally or until the kitchen corn flour.
- Pour into a small refractory and smooth with a spatula.
- Leave to cool for 2 hours, pitting and cut into sticks. Slowly fry in hot oil until golden brown.
- Drain the paper napkin, transfer to a bowl, sprinkle the Parmesan and serve.
- If desired, decorate with rosemary branches.
Source: Terra
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.
