We associate polenta exclusively with the winter period when instead it can be enjoyed at all times of the year, just a little imagination is enough and everything can be transformed ...
Today I propose these croutons to be used as an aperitif or finger food or even as a single dish ... I have combined it with fish but as I said everyone can give space to their imagination.
Time of realization: 1 now
Degree of difficulty (1 to 5): 2
Ingredients for 10 croutons
200 g of polenta with 5 cereals
700 g of water
1 kg of squid and mussels
1 bell pepper
Parsley
Garlic
Sale
Oil to taste
Procedure for making 5-grain polenta crostini with squid and mussels
First, start with preparing the polenta.
Bring the water to a boil, add salt and pour in the polenta. Continue to mix for about 5 minutes and pour into a plum cake mold. Refrigerate for about an hour. Now we can devote ourselves to the dressing.
Clean the mussels thoroughly, scrape them if necessary, wash in plenty of cold water and drain. Prepare a casserole with oil, a clove of garlic and chopped parsley, brown lightly and pour in our mussels. Close with a lid and cook until the mussels are all open.
Clean and wash the squid in plenty of water. Bring a little water to a boil and pour the squid for a few minutes. Take out and drain. Cut the squid into strips and season with oil, salt, parsley and pepper. Take the polenta out of the fridge and make 10 slices.
Grill on a non-stick grill and place gradually on a serving dish.
Pour over the squid, mussels and if you want you can decorate with some tomatoes and valerian. The recipe was made by Manuela D'Incecco.
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