This recipe is quick and delicious for these winter days. It combines together seasonal ingredients into a mouthwatering traditional Piedmontese polenta dish.
- 1 jar MAMMA FLORA sundried tomato pesto
- 1 sachet of instant polenta
- Olive Oil
- 1 pan
- 1 pot
- Baking Tray
- Firstly, make the polenta as per instructions depending on whether its instantaneous or not.
- Once the polenta is almost cooked add a bit of salt, pepper, parmesan and rosemary to give it an earthy flavour.
- Then, pour the hot polenta on a tray, and let it cool down. Once the dense polenta is cool cut it in stick looking shapes, preferably with a width of 2cm and a length of 5cm.
- Meanwhile waiting that the polenta cools, prepare a pan with 3 spoons of oil and some rosemary branches. Let this mixture drizzle while on a medium-low fire, once the rosemary begins to release a strong spiced aroma and the oil is hot, gently place polenta strips in the pan and fry till the color of the polenta turns a golden brown.
- At the time that the polenta strips have been fried place the oily polenta on a towel or kitchen paper and let it absorb any excess oil for a couple of minutes.
- Now the polenta sticks are ready to be served for any meal and any time: they can be eaten as an antipasto, as a snack, or even as a replacement for bread during any main meal. Try dipping the polenta sticks with MAMMA FLORA pesto, I can assure you that it will be even better than without it.