Description
Crispy fried polenta bites served with a creamy Parmigiano sauce, topped with savory bresaola and peppery arugula – a delicious appetizer or party snack that highlights Italian flavors.
Ingredients
- 1 cup instant polenta
- 3 cups water
- Salt, to taste
- 2 tablespoons grated Parmigiano Reggiano
- Vegetable oil, for frying
- 1/2 cup heavy cream
- 1/2 cup grated Parmigiano Reggiano (for the cream)
- 8 slices bresaola
- 1 cup arugula
- De Nigris Apple Cider Vinegar Glaze, for drizzling
Instructions
- Bring 3 cups of salted water to a boil in a saucepan.
- Gradually pour in the polenta, stirring constantly to avoid lumps.
- Cook the polenta for a few minutes until thickened, then stir in 2 tablespoons of grated Parmigiano Reggiano.
- Pour the polenta into a baking dish lined with parchment paper and spread evenly to about 1/2 inch thick. Let it cool completely and firm up.
- Once cooled, cut the polenta into bite-sized squares or rectangles.
- Heat vegetable oil in a pan and fry the polenta pieces until golden and crispy on all sides. Drain on paper towels.
- In a small saucepan, heat the cream until warm, then stir in 1/2 cup of grated Parmigiano Reggiano until smooth and creamy. Remove from heat.
- Top each fried polenta bite with a spoonful of Parmigiano cream, a slice or piece of bresaola, and a few arugula leaves.
- Drizzle with De Nigris Apple Cider Vinegar Glaze just before serving.
Notes
- Allow the polenta to fully cool before cutting to maintain shape during frying.
- Serve immediately after assembling for best texture.
- You can prepare the polenta base a day in advance and store it in the fridge.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 45mg
