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Crisp polenta with dentolivano and garlic

Delicious, crispy polenta sticks with rosemary, garlic and olive oil, a recipe from our neighboring Italy. From radicio.com



Ελαιόλαδο : 3 tablespoons and 1/4 cup extra

Garlic: 3 cloves, grated

rosemary: 1 tablespoon

Water: 4 mugs

Salt, pepper: as needed

Flour for polenta (corn flour): 1 mug


Lay a pan with waxed paper 20 X 25 about.

Place the 3 tablespoons olive oil in a pan and add the garlic. You put it over medium heat and cook, stirring, until it begins to change color (careful not to burn). The download from heat, add rosemary and keep it for later.

Put water in the pot and put it on the fire to boil. When you starts to boil add very low flow of polenta, stirring vigorously and then wire to prevent clotting. Cook stirring constantly, shake until the polenta enough, 10 minutes.

Downloading and adding the mixture of garlic – rosemary. Empty the pan you prepared. Lay the surface and allow to cool. Put the pan in the refrigerator for at least half an hour.

Remove the pan from the refrigerator and tilt the polenta onto the cutting board. Cut it into sticks, 1,5 X 5 from. about.

Turn on the grill as possible and put it underneath a large oven dish, burn for 10 minutes. The remove and sprinkle with 1/4 cup olive oil. Top dish of polenta pieces and place on the grill again. Bake until golden brown the polenta. Remove, trowel upside down the pieces and browned xanapsinete.

Remove from the grill, transfer to platter and serve hot.

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