Polenta croutons
Instructions
FRY polenta slices in a saucepan with the butter until foaming will be well browned on both sides.
Salt them lightly.
Placed then on each slice of polenta before the pancetta, then mortadella and cheese.
Lower the heat, cover the Pan and let it melt the cheese.
Beat the eggs in a bowl along with the grain, curry and grated nutmeg.
Split the prepared polenta in the saucepan, thicken the eggs for 5 minutes, then serve, hot.
Pairing wine: Raboso Piave-proposed.
Ingredients and dosing for 4 persons
- 4 large slices of advanced polenta
- 4 slices of thick cut mortadella
- 4 slices of bacon (rather thin slices)
- 4 slices of fontina cheese
- 4 tablespoons of grated parmesan cheese
- 50 g of butter
- 2 eggs
- 1/2 teaspoon of curry
- 1 rub of nutmeg
- Salt