Ingredients for 4 people
- 240g corn flour for polenta
- 20g butter
- 25g flour
- 200 ml whole milk
- 100g. of grated Parmigiano cheese
- Peanut oil, for frying
- 12 thin slices of bresaola
- 30g rocket
- Salt, to taste
- Extra virgin olive oil, to taste
- De Nigris Balsamic Vinegar of Modena Platinum Eagle
For the recipe
Prepare the polenta: bring to a boil 1 liter of water, salt and pour in the corn flour; cook over low heat for about 30 minutes, stirring very often with a whisk or a wooden ladle to prevent it from sticking.
When the polenta is ready (you will notice it because it will easily detach from the walls of the pot), spread it still hot on an oiled baking tray. Allow to cool completely.
Meanwhile, prepare the Parmigiano cream: melt the butter in a saucepan, add the flour and stir vigorously. Pour the hot milk, a bit at a time, stirring continuously with a whisk and eliminating any lumps, and cook for about 5 minutes. When the cream is firm, turn off the heat and add the grated Parmigiano cheese, mixing well until it is completely dissolved. Let cool.
When the polenta is solid turn it over on a cutting board and cut it into squares (about 6 cm each); bring the peanut oil to temperature and fry the polenta bites until golden and crunchy; Place them gradually on paper towels to remove excess oil.
Place a spoonful of Parmesan cream on each polenta bite, lay a slice of bresaola arranged rose-like, garnished with a few rocket leaves and finish with De Nigris Platinum Label Balsamic Vinegar. Serve immediately.
