It often happens to prepare exaggerated quantities of polenta, especially in winter when it's cold outside and you want something that warms your heart and belly.
But then when it advances and cools, what do you do? As we always say, nothing is thrown away in the kitchen, let alone excellent polenta.
This poor dish is actually very versatile and once ready it can be adapted to many preparations, both sweet and savory.
Here are some unusual and tasty ideas for recycle the advanced polenta.
The easiest recycling recipe there is. Cut into cold polenta and hardened into slices and dip it in boiling seed oil. Brown it and eat it hot like chips.
From a single dish like polenta to a first course. These gnocchi are prepared by whipping 300 gr of cold advanced polenta with 1 egg yolk, 200 gr 0 flour and 2 spoons of parmesan. They are cooked in boiling water as usual and seasoned with butter and sage or with the sauce you prefer.
Fake gnocchi alla romana
With the cold advanced polenta you can prepare fake Roman dumplings. Pour the hot polenta onto a pastry board and once cold cut it with a bowl of pasta. Place it in a well buttered baking dish and season with a tomato sauce or a mixed cheese fondue. Bake at 200 degrees for about 10-15 minutes.
A perfect finger food for a snack or an aperitif. Just prepare a dough by whipping 350 g of polenta with about 180 g of flour. This dough is rolled out with the help of a rolling pin and a little flour and cut out with a not too small round compassata. The center is then stuffed according to taste, also simply with tomato and mozzarella or with slices and ham. Close the panzerotto and fry.
Polenta balls with herbs
Another mouth-watering appetizer. It is prepared by blending a plate of advanced taragna polenta, 1 egg, breadcrumbs and 1 tablespoon of mixed herbs (rosemary, thyme, sage etc). Once the dough is ready, many balls are formed and fried.
Cold polenta can also be used to prepare an unusual pizza. Just pour it when it is still hot in a pan and then, when it solidifies, you can season it as a classic pizza with tomato and mozzarella or whatever you want. It is baked in the oven at 200 ° for 15-20 minutes.
This is a typical Marche dessert that is prepared by mixing the advanced polenta with flour, sugar and extra virgin olive oil just enough to obtain a soft dough. Being an ancient and recovery recipe, there are no specific doses. In general, the advice is to use enough oil and adjust with sugar according to taste. The raisins are then added and the mixture is poured into a pan. It is baked in the oven at 180 ° for about 25 minutes.
Polenta with milk and sugar
This is the best known recipe in northern Italy to recycle polenta. It is cut into cubes and dipped in hot sweetened milk. A breakfast that immediately puts you in a good mood.