Itself extending my cereal repertoire, daring to me with new things in novel formats with the hope of which all the family welcomes my discoveries with rejoicing.
Polenta eats much in the north of Italy, the typical thing is to present it as a creamy maize puree, something that can be to me super comforting in a cold afternoon, nevertheless does not happen something to me more repulsive for my older son… so for this plate you prepare polenta with the minimum of liquid (and adding to him hierbitas to ripen) and later extend it in a furnace tray to that it cools off. Magic! Suddenly that maize puree has a texture signs and easy to cut, from if you want rebozas so that the final result is crisper and you toast it there in the furnace: you can add cheese to him, some tomatitos, which feels like to you. Are going you to like these tostaditas.
It is worth the trouble to write down that you always look for maize saw then but is transgenic and the transgenic foods are healthful neither for our bodies nor for the planet that so generously us blanket, (I have bought it in Aldi).
From the ayurvédico point of view, the maize is dry and warms up dosha agrees mainly to Kapha, those that are very Pitta, that throws small leaves of coriander to balance that heat, and the Dressing gown, that do not eat these tostaditas frequently 😉
1 cup (150 grs) of polenta
3 cups (about 750 ml) of water or vegetable broth
1/2 salt teaspoon
a pinch of black pepper
1/3 of cheese cup (the one that you like more)
2 nosey spoonfuls of tarragon
1 nosey spoonful of thyme
1-2 nosey spoonfuls of virgin olive oil
1/2taza of breadcrumbs
It lubricates a container to bake and separates it until later.
It mixes polenta with 1 of the water cups and combines until there are not grumos.
The rest of the water boils.
It mixes the combination of polenta and water with the boiling water in a dipper to average fire, adds a pinch of salt, the black pepper and the grass.
It hopes to that mixture returns to boil and low fire removing constantly until to obtain mixture thick, if you see that it begins to stick to the bottom, adds 1 teaspoon or 2 more of water.
When polenta is thick and creamy, it adds to the cheese and the grass, it mixes until the cheese melts.
It throws polenta to the plate to bake and scatters it until the mixture is flat.
Mételo in the refrigerator until it has a firm consistency, as minimum one hour or all night.
It cuts in cuadraditos.
If you want rebozarlos, it throws breadcrumbs in a plate and greases each cuadradito until it is place setting well.
In a anti-stick frying pan, it warms up a nosey spoonful of oil to average fire and fries each cuadradito by crisp sides both until they are gilded and. You will have to add oil according to polenta is it absorbing.
Place them of kitchen on paper so that it absorbs the extra oil.
Another option is to toast them to the furnace with cheese and tomatitos above, less work, prove both methods to see which you like more.