Method
Bring 600g of water to the boil in a saucepan, add herbs and a pinch of salt.
Add polenta flour and whisk constantly, cook for 3-5min, check seasoning.
Pour polenta onto a deep oven dish/tray (min 5cm high). Spread evenly and allow to cool and set. Once set, use a 3cm in diameter cutter and cut as many polenta pieces out of the tray and with a melon scoop, dig the top part of the mini polenta.
Add butter in a sauce pan, when melted add flour and cook for 2 minutes, then add milk and cream a little at the time and stir well, bring to a boil and cook for 5 minutes. Remove from heat and stir in Gorgonzola and Parmesan till both melted. Allow to cool and then place mixture into the fridghe to set. Once set, move into a piping bag with a nosel of your choice.
Heat a non stick frying pan, when hot add salami and cook for 4-5min or till crispy, remove salame from pan and place onto paper towel.
Place all ‘mini polentas’ onto an oven tray on baking paper, pipe on top of each one some Gorgonzola ‘cream’, then add about a teaspoon of Salame feline.
Pre heat oven at 200c, cook the ‘mini polentas’ for 6-8min.
Serve on a large platters with a few dressed mixed leaves to garnish (optional).
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
Bring 600g of water to the boil in a saucepan, add herbs and a pinch of salt.
Add polenta flour and whisk constantly, cook for 3-5min, check seasoning.
Pour polenta onto a deep oven dish/tray (min 5cm high). Spread evenly and allow to cool and set. Once set, use a 3cm in diameter cutter and cut as many polenta pieces out of the tray and with a melon scoop, dig the top part of the mini polenta.
Add butter in a sauce pan, when melted add flour and cook for 2 minutes, then add milk and cream a little at the time and stir well, bring to a boil and cook for 5 minutes. Remove from heat and stir in Gorgonzola and Parmesan till both melted. Allow to cool and then place mixture into the fridghe to set. Once set, move into a piping bag with a nosel of your choice.
Heat a non stick frying pan, when hot add salami and cook for 4-5min or till crispy, remove salame from pan and place onto paper towel.
Place all ‘mini polentas’ onto an oven tray on baking paper, pipe on top of each one some Gorgonzola ‘cream’, then add about a teaspoon of Salame feline.
Pre heat oven at 200c, cook the ‘mini polentas’ for 6-8min.
Serve on a large platters with a few dressed mixed leaves to garnish (optional).
