Polenta with spring rolls
Instructions
Prepare the polenta: bring to a boil 150 cl of water, add salt and pour in, a little at a time to rain, the corn flour; stir with a wooden spoon and cook the polenta for 1 hour stirring often and lifting out the well from the bottom and sides.
Cut the bacon into small pieces; tap the slices of pork loin and pareggiarle with a sharp knife.
Lay at the center of each slice a Sage leaf and one slice of ham clipped in the same size of the flesh; press a little ham and roll up the meat forming the rolls.
Prepare the skewers 3 Threading rolls on each of them, alternating with pieces of bacon and Sage leaves.
In a pan heat the oil and FRY, lively, focusing the skewers of meat leaving them Brown on all sides; season with a pinch of salt and pepper, add the white wine, let it evaporate and continue cooking, moderate and focus to pan, for 8-10 minutes.
Drain the skewers and keep them covered in hot.
Delete the cooking fat, pour in pan a few tablespoons of water, boil for a few minutes to remove the broth and add the skewers.
Serve with polenta hot skewers.
Ingredients and dosing for 6 persons
- 300 g of corn flour
- 12 slices of pork loin
- 100 g of ham slices not too thin
- 2 sprigs of sage
- 1/2 cup of dry white wine
- 4 tablespoons of olive oil extra virgin
- 100 g of bacon (sliced from 100 g)
- Salt
- Pepper