Waiting for the barbecue or a big main course, this cold salad with cheeses is a great option, which can be enjoyed the rest of the menu.
for 6 portions
| 200 g. | GROUND CORN (POLENTA) |
| 600 cc. | MILK |
| 5 g. | FRESH THYME |
| 10 g. | SALT |
| 5 g. | BLACK PEPPER |
| 30 cc. | OLIVE OIL |
FOR SALAD
| 60 g. | CURED BONDIOLA (PORK SHOULDER) |
| 10 g. | SALT |
| 5 g. | PEPPER |
| 20 cc. | BALSAMIC REDUCTION |
| 60 cc. | OLIVE OIL |
| 100 g. | CHERRY TOMATOES |
| 40 g. | ARUGULA |
| 40 g. | ENDIVES |
| 10 g. | PURPLE BASIL |
| 40 g. | MARINATED BLACK OLIVES |
| 50 g. | PARMESAN CHEESE |
| 30 g. | COTTAGE CHEESE |
Make polenta in milk scented with thyme, salt and pepper. Place on a plate covered with a film. Let it cool down and then proceed to cut it in rectangles of 2 x 8 and 1 cm. height. Brown in olive oil trying to make it crunchy. Place over the crunchy polenta the salad previously smeared with cottage cheese so it won’t move. Season with vinaigrette done with the balsamic reduction and olive.
Corn, sacred in American lands was and still is a great part of the native cooking. It is consumed in different preparations: fresh, dry, or in flours. In this area white corn is produced and with it we make the famous polenta from Friuli (Italy).
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