Tag: Quick

Polenta, quick and tasty ideas and recipes – Italian Cuisine

Not the usual polenta: from appetizers to desserts, 7 original and quick proposals to amaze at the table (even the day after)

The first cold ones immediately call the polenta. Creamy, warm and enveloping, it is the dish that brings everyone together at the table. Polenta has the great advantage of being versatile, it can be cooked as a delicious appetizer, be the star of the table or even turn into a delicious dessert. Not only that: polenta is also very good the next day, when it can change into a tasty second life.

To serve the polenta, the wooden cutting board is the best choice. When the polenta is ready, it must be turned over in one go from the cauldron onto a round wooden cutting board. To cut it into slices, use a slightly thick cotton thread: let it descend from the top towards the cutting board and then slide it so as to detach the slice. Some prefer to do the movement in reverse. The result will be the same: you will get perfect slices that retain their grainy texture.

To cook the polenta, the truncated cone-shaped copper cauldron is the traditional choice. In fact, the non-tinned copper conducts heat perfectly and allows the polenta to cook evenly. To preserve its brilliance, rub it with a mixture of corn flour and white vinegar.

Finally, a useful tip: to remove polenta residues from the pot more easily, immediately after cooking, fill it with water and bring it to the heat: when it boils, the crust will come off from the bottom.

And if you have any doubt that polenta makes you fat, the answer is in quantity. A bit like pasta, it's not in itself that it's high-calorie, it's all in the sauce. To be precise, there are about 100 grams of polenta calories 359 kcal, fats 2.70 g, cholesterol 0 mg, sodium 0 mg, carbohydrates 79.90 g, fiber 0 g, proteins 8.70 g. Not bad!

Before moving on to the 7 original ideas with polenta, let's focus on another interesting proposal: have you ever thought about colored polenta?

Colored polenta

Polenta is a perfect base for flavoring and coloring. To accentuate the color result as much as possible, the ideal would be to choose white polenta.
To flavor it, you can simmer for 2-3 '100 g of extra virgin olive oil with a sliced ​​red onion, a piece of fresh chilli, a few peppercorns, a slice of ginger and a sprig of thyme. Leave to flavor for 5-6 minutes, then strain on the polenta.
Blend 500 g of precooked beetroot and add it to 1 kg of white polenta. Mix well with a spoon or with an electric whisk (you can also use the mixer with the whisk at low speed). You can color orange with 500 g of carrot purée or green with 500 g of broccoli purée.
Try to create a two-tone roll by spreading the orange and purple polenta separately between two sheets of baking paper. Leave to rest in the fridge for 1 hour.
Remove one of the two sheets of baking paper from both polenta, overlap them, remove the top sheet and, with the help of the remaining sheet of baking paper, roll up tightly. Leave to cool for 1 hour in the fridge, then remove the paper and cut into slices.

7 original ideas with polenta

Mascarpone and polenta

Bring 1 liter of water to a boil, add salt, add 250 g of instant polenta and cook according to the directions on the package, until it begins to thicken. Spread the polenta on a baking sheet lined with parchment paper and let it harden in the refrigerator for 30 minutes, then cut it into slices. Shelled 250 g
of sausage and cook it in a pan with ground black pepper, over high heat, for 5 minutes; set the sausage aside and toast the polenta slices in the same pot for a couple of minutes on each side. Spread the mascarpone on the polenta, complete with the sausage and serve.

Polenta taragna and fried egg

Bring 1 liter of water to a boil, add salt, add 125 g of polenta taragna and cook for about 35 minutes, stirring occasionally. Cook the fried eggs in a pan with a knob of butter. Melt 40 g of butter in a pan, along with 4-5 sage leaves. Serve the polenta taragna with fried eggs, completing with a generous sprinkling of grated Parmesan cheese and melted sage butter.

Milk polenta with cooked fruit

Bring 1 liter of milk to a boil, add salt and cook 125 g of polenta for about 35 minutes, stirring occasionally. Peel 2 mandarins, divide them into wedges and remove the
little skin; cut 12 kumquats into thick slices; cut the zest of 1 orange into small pieces. Cook everything with 1 tablespoon of sugar for 4-5 minutes, stirring occasionally. Serve the milk polenta with the fruit, still hot. Alternatively, cook 70 g of currants and 100 g of pomegranate seeds with 2 tablespoons of water for 3-4 minutes.

Polenta and sugar

Bring 2 liters of water to a boil, season with salt and cook 500 g of polenta for 35-40 minutes, stirring occasionally, until it is firm. Finally, roll it out in buttered pans forming a 2-3 cm thick layer. Let it cool down. Cut the polenta into rectangles, place them on a baking sheet lined with parchment paper, sprinkle with brown sugar and put them in the grill for 10 minutes. Whip 500 g of cream with 60 g of granulated sugar. Serve the sweet polenta with wisps of whipped cream.

Polenta in mixed canapés

Cut out rectangular or square croutons from the leftover polenta, heat them in the oven until they are crunchy, then season them to taste with sprigs of sour cream, smoked salmon, salmon roe, butter, anchovies and capers, dill or other herbs. to taste.

Sweet polenta in a cup

Crumble 500 g of polenta from the day before, collect it in a saucepan, wet it with a little milk, bring it to the heat, stirring until it regains a creamy appearance: you can help yourself with the hand blender. When it is homogeneous, distribute it in the cups filling them up to 3/4, sugar it according to your taste, complete with a dollop of whipped cream, sliced ​​almonds and a pinch of ground cinnamon.

Roman polenta

Cut out disks 5 cm in diameter from the leftover polenta, arrange them in small single-portion ovenproof dishes and season each with a few flakes of butter, 15 g of grated Parmesan, 15 g of grated pecorino, salt, pepper and 2-3 sage leaves. Bake in the oven at 200 ° C under the grill for 8-10 minutes, that is, until a golden crust has formed.

15 recipes with polenta

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Are you good hosts? The quick and easy test – Italian Cuisine

Are you good hosts? The quick and easy test

Classic or unusual situations, classic or singular doubts, classic or creative solutions. What's your style? Find out with this test

The Manners they are no longer that list of rules that defined the "true lady" and the "true gentleman". Today I am rather theexpression of one's own sensitivity, with a classification of shades that is infinitely more subtle than in the past, because the situations and personalities we come into contact with are infinitely more numerous. How would you act on these ten occasions? Take the quick and easy test with us!

1. A guest stains his neighbor's shirt with wine, you:

A) You exclaim: "Bring good!".
B) Offer him a spare.
C) Propose to transform the damaged garment into a spontaneous work of art by decorating it with the signatures of the guests.

2. There is a (well-behaved) dog / cat at home, you:

A) You lock it in a room until the end of the evening.
B) You bring him into the living room at the end of the dinner for a familiar touch.
C) You let it circulate undisturbed.

3. The hostess must:

A) Dress undertone to let the guests shine.
B) Be the most elegant to honor them.
C) Don't worry about it, the important thing is to express yourself.

4. A guest tells a scollacciata joke, you:

A) Intervene by moving the conversation.
B) Laugh out loud.
C) You tell one too.

5. In 13 at the table, you:

A) Invite an additional person even if they are dissonant with the other guests.
B) Put a place at the table that you leave empty.
C) No problem, these are silly superstitions.

6. A guest with a reputation as a gourmet says that piennolo is the name of a famous tomato producer, you:

A) Be silent so as not to offend him.
B) Shut up because in reality you don't even know it.
C) Make him observe that it is a method of conservation.

7. A guest photographs the various courses with his mobile phone, you:

A) You think it is a serious lack of education.
B) It is normal, it is part of the contemporary lifestyle.
C) You consider it a compliment to the goodness of your kitchen.

8. To say goodbye at the end of the evening while everyone continues with silly chatter, you:

A) Go around the guests, saying goodbye to everyone and explaining that you have a plane at dawn.
B) You get up and greet the landlord briefly: "We have to go, thanks for the wonderful evening."
C) Declare that the dog is waiting for you at home for its necessary evening out (it doesn't matter if you don't have a dog).

9. You are plagued by guests who seem not to want to leave, you:

A) Give everyone a small object prepared in advance saying: «Dear, here is a souvenir at the end of this beautiful evening.
B) You introduce yourself with the dog's leash and say that it's time for his evening walk (yes, the dog is needed).
C) Take an example from Sir David Tang, who got up and reappeared in his pajamas, announcing that he was going to sleep, inviting those who wished to stay, and recommending that the entrance door be closed tightly on the last one out.

10. Observing the traditional priorities in service (first the ladies in the right order of age and / or importance, then the gentlemen, finally the hosts) ruins the perfection of your celebrated bucatini, you:

A) Switch to the lasagna pie: that doesn't overcook.
B) You resign yourself, the bon ton is not discussed.
C) Contradicting the golden rules, you are served first and start eating so that everyone can do the same without waiting.

Now that you have taken the test, count how many answers you have given in A, B and C, then below you will find the corresponding profiles:

Prevalence of A.
You are traditionalist hosts who put you at ease with the grace of yesteryear! But some ideas from B would refresh your style.

Prevalence of B.
Tradition and novelty are in perfect balance in your way of welcoming. With good reason, you can even afford some escapism in C.

Prevalence of C.
You like to boost your guests, projecting them into a stimulating and futuristic vision of good manners. But watch out: not everyone is witty.

Quick Meatless Dinner: 5 Irresistible Recipes – Italian Cuisine

Quick Meatless Dinner: 5 Irresistible Recipes

Here are 5 quick ideas to take to the table for dinner if you are short on time and don't want to eat meat. Healthy, unusual and very tasty dishes!

Have you decided to reduce your meat consumption a little, but you no longer know what to cook as a main course for dinner, when you have little time to bring something good to the table?
Here are 5 ideas that are right for you. They are prepared in a short time and with few ingredients.

Poke with couscous

For a quick dinner, but at the same time rich, colorful and beautiful to serve, we definitely suggest you try poke, but with couscous instead of rice because it cooks earlier and if you are in a hurry or very hungry it is always the best solution.
Once the couscous has been tempered in hot water, let it cool and shell it with a fork.
Dress it with extra virgin olive oil and then add all the other cold ingredients: cherry tomatoes, edamame, smoked salmon, mixed seeds, avocado and if you also like a sweet note, add an exotic fruit like mango or pineapple.

Vegetable burger

When we talk about vegetable burgers we are talking about an infinite number of variations because you can prepare them with many types of legumes and vegetables.
A vegetarian burger that everyone always likes is that based on lentils which is prepared by blending 300 g of cooked and drained lentils, with a red onion, a carrot and a boiled potato.
Season with salt and pepper and then add some breadcrumbs to compact everything well.
You can cook them in the oven or in a pan and they are excellent to serve in the classic burger bun.
You can also make them with a more pink shade by adding some beetroot in the dough.

Baked feta

This recipe is prepared by adding a stick of feta cheese on a pan of vegetables cooked in the oven.
The pan can contain all the seasonal vegetables you prefer, or just cherry tomatoes.
The secret is to add the feta cheese at the end of cooking, when the vegetables are cooked and let everything go in the oven for 5 minutes, just long enough to soften the cheese, which in any case will not melt.
A real treat that can also be transformed into a sauce for pasta.


Hummus is also a quick solution for a last minute dinner.
Prepare it with the classic chickpea hummus recipe, complete with tahini and garlic if you like and then serve it inside a wholemeal sandwich with vegetables, or on toasted bread.

Eggs in purgatory

Finally, we couldn't forget the eggs.
A quick way to prepare them as a main course for a really rich and tasty single dish is to add them as we did before with feta with vegetables in the oven or in a pan, or to a tomato sauce.
Eggs in purgatory are just that, eggs cooked in a simple tomato sauce and serve with bread or focaccia.
You can also prepare them in single-portion casseroles if you have guests.

Discover all the tips in our gallery!

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