Ingrédient :
- 200 g de semoule de maïs précuite
- 80 g de parmesan râpé
- 50 g de beurre
- 1/2 cuillère à café de sel fin
Déroulé de la recette :
Faites bouillir 1 l d’eau dans une casserole. Verser la semoule lentement en remuant vivement avec une cuillère en bois.
Salez, baissez le feu et laissez cuire 5 minutes, en remuant constamment, jusqu’à ce que la polenta se détache des parois et du fond de la casserole.
Ensuite retirer du feu, et ajoutez le beurre et le parmesan.
Polenta dorée :
Mettre la polenta encore chaude dans un plat à gratin tapissé de film alimentaire et laissez-la refroidir.
Démoulez et découpez en petites portions de formes variées.
Huilez-les au pinceau et faites-les dorer quelques minutes sous le gril du four.
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