What are you waiting for? Fasten your apron and try my:<\/p>\n
“Polentine” snacks with Seafood Salad<\/h1>\nIngredients for 4 people:<\/h2>\n\n- 250g Cornmeal Flour<\/li>\n
- 1 jar of Seafood Salad<\/a><\/li>\n
- 1 jar of Artichoke Pat\u00e8<\/a> or Asparagus Pat\u00e8<\/a>, as you prefer<\/li>\n
- Parsley, as needed<\/li>\n
- Extra Virgin Olive Oil “Il Vero”<\/a><\/li>\n
- Salt, as needed<\/li>\n<\/ul>\n
![](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/07\/polentine1.png\")
<\/a>Ingredients<\/figcaption><\/figure>\nBring 1 litre of salted water to the boil. Then, pour the cornmeal flour slowly in the water, stirring with a wooden spoon.<\/p>\n![](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/07\/polentine2.png\")
<\/a>Pour the cornmeal flour slowly in the boiling water<\/figcaption><\/figure>\nLet it cook for 30-40 minutes until the “polenta” will have become more solid, stirring from time to time.<\/p>\n![](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/07\/polentine3.jpg\")
<\/a>Cook the polenta, stirring from time to time<\/figcaption><\/figure>\nIf you want to save some time, just use an instant mixture. You can find it in the best supermarket and it will take only a few minutes to get ready! Prepare the Cornmeal mush the day before.. it will be even better!<\/p>\n
Cover a baking tray with a dampen backing paper and pour the “polenta” in it.<\/p>\n![](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/07\/polentine4.png\")
<\/a>Pour the polenta into a baking tray<\/figcaption><\/figure>\nLevel off the polenta.<\/p>\n![](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/07\/polentine5.png\")
<\/a>Levell off the polenta<\/figcaption><\/figure>\nThen, cover with another dampens backing paper sheet.<\/p>\n![](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/07\/polentine6.jpg\")
<\/a>Cover with a dampen backing paper sheet<\/figcaption><\/figure>\nLet it cool down and then put in the fridge.<\/p>\n
Shortly before serving your appetizer, turn on the oven at 180\u00b0C.<\/p>\n
Take the Polenta and, using biscuit cutters of your favourite shape, obtain many pieces of it. In Italian they are called “polentine”, meaning “tiny polenta pieces”.
\n<\/a><\/p>\n![](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/07\/polentine7.jpg\")
<\/a>Obtain many polentine with biscuit cutters<\/figcaption><\/figure>\nSprinkle few drops of Extra Virgin Olive Oil\u00a0on top and bake in the oven for 10-15minutes. When golden and crunchy, remove the “Polentine” from the oven.<\/p>\n![](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/07\/polentine8.png\")
<\/a>Golden crunchy polentine<\/figcaption><\/figure>\nSpread a teaspoon of your favourite pat\u00e8 (I would suggest the Asparagus Pat\u00e8<\/a> or the Artichokes Pat\u00e8<\/a>).<\/p>\n![](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/07\/polentine9.jpg\")
<\/a>Spread your favourite pat\u00e8 on the polentina or leave them natural<\/figcaption><\/figure>\nPut few pieces of Seafood Salad <\/a>on top. Leave some of the polentine with no dressing… they are delicious also just with a pinch of salt!<\/p>\n![](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/07\/polentine10.jpg\")
<\/a>Add the Seafood Salad on top<\/figcaption><\/figure>\n
- \n
- 250g Cornmeal Flour<\/li>\n
- 1 jar of Seafood Salad<\/a><\/li>\n
- 1 jar of Artichoke Pat\u00e8<\/a> or Asparagus Pat\u00e8<\/a>, as you prefer<\/li>\n
- Parsley, as needed<\/li>\n
- Extra Virgin Olive Oil “Il Vero”<\/a><\/li>\n
- Salt, as needed<\/li>\n<\/ul>\n
<\/a>Ingredients<\/figcaption><\/figure>\n Bring 1 litre of salted water to the boil. Then, pour the cornmeal flour slowly in the water, stirring with a wooden spoon.<\/p>\n
<\/a>Pour the cornmeal flour slowly in the boiling water<\/figcaption><\/figure>\n Let it cook for 30-40 minutes until the “polenta” will have become more solid, stirring from time to time.<\/p>\n
<\/a>Cook the polenta, stirring from time to time<\/figcaption><\/figure>\n If you want to save some time, just use an instant mixture. You can find it in the best supermarket and it will take only a few minutes to get ready! Prepare the Cornmeal mush the day before.. it will be even better!<\/p>\n
Cover a baking tray with a dampen backing paper and pour the “polenta” in it.<\/p>\n
<\/a>Pour the polenta into a baking tray<\/figcaption><\/figure>\n Level off the polenta.<\/p>\n
<\/a>Levell off the polenta<\/figcaption><\/figure>\n Then, cover with another dampens backing paper sheet.<\/p>\n
<\/a>Cover with a dampen backing paper sheet<\/figcaption><\/figure>\n Let it cool down and then put in the fridge.<\/p>\n
Shortly before serving your appetizer, turn on the oven at 180\u00b0C.<\/p>\n
Take the Polenta and, using biscuit cutters of your favourite shape, obtain many pieces of it. In Italian they are called “polentine”, meaning “tiny polenta pieces”.
\n<\/a><\/p>\n<\/a>Obtain many polentine with biscuit cutters<\/figcaption><\/figure>\n Sprinkle few drops of Extra Virgin Olive Oil\u00a0on top and bake in the oven for 10-15minutes. When golden and crunchy, remove the “Polentine” from the oven.<\/p>\n
<\/a>Golden crunchy polentine<\/figcaption><\/figure>\n Spread a teaspoon of your favourite pat\u00e8 (I would suggest the Asparagus Pat\u00e8<\/a> or the Artichokes Pat\u00e8<\/a>).<\/p>\n
<\/a>Spread your favourite pat\u00e8 on the polentina or leave them natural<\/figcaption><\/figure>\n Put few pieces of Seafood Salad <\/a>on top. Leave some of the polentine with no dressing… they are delicious also just with a pinch of salt!<\/p>\n
<\/a>Add the Seafood Salad on top<\/figcaption><\/figure>\n - 1 jar of Artichoke Pat\u00e8<\/a> or Asparagus Pat\u00e8<\/a>, as you prefer<\/li>\n
![](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/07\/polentinefinal.png\")
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