Ingredients
- 250 g yellow corn flour
- 100 g of fat
- 30 g butter
- 30 g grated parmesan
- a bunch of parsley
- a clove of garlic
- salt
For the recipe of polenta and gras pistas, place a liter of water on the fire, add salt to the boil, pour the corn flour in the rain, stirring with the wooden spoon so that it does not form lumps. Turn down the heat and cook, stirring often, for 3/4 of an hour.
When the cooked polenta comes off the edges of the cauldron, season with the butter and the Parmesan, then pour it on a dampened tray, roll it out to a thickness of 2 cm and let it cool. At the time of use, cut it into about twenty square pieces of about 6 cm, which you will roast on the well-heated grill, so that they form a crust. Meanwhile prepare the gras' pistà; place the lard on the cutting board, the parsley leaves and the peeled garlic. With a knife, heavy and sharp, beat it all together until the 3 ingredients form a homogeneous paste. Divide it between the croutons, hot to the point of dissolving it a bit, and serve them immediately.
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