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Side dish

Polenta squares topped with Sweet Palermo and Salanova® petals


250 g polenta
250 g butter
500 ml water
500 ml milk
50 g grated parmesan cheese
1 garlic clove grated
½ grated lime skin and its juice
2 Sweet Palermo peppers oven roasted (5 min. 170 ºC) peeled and cut in strips
Salanova petals
1 tbs white balsamic vinegar
1 tbs hoisin sauce
Virgin olive oil

Polenta pudding:

Boil the water and the milk with salt and then add the polenta, whisking all the while to avoid caking. Cook over high heat and when it thickens put over low heat. Add the cheese and butter, mix all and remove from heat when it starts to open. Transfer the dough to a baking tray; even the surface and let it cool down.


Mix the garlic, the lime, the peppers, the balsamic vinegar, the hoisin sauce, salt and virgin olive oil. Once the polenta is cool, cut into 10×10 cm squares and place on the plate. Add with a spoon the dressing and top with Salanova petals, thin slices of parmesan cheese and a few drops of balsamic vinegar. It can be served warm or cool.

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