1 l. of water.
250 g. of polenta grain (or
50 g. cheese from Lower Aragón.
200 g. of serrano ham from Teruel.
16 asparagus spears.
Extra virgin olive oil from
- For the coating:
toasted seasame seeds.
Firstly, put the water in a saucepan to boil and
when it begins to boil, add the polenta grain and mix well. When it is
thoroughly mixed and the cheese from Lower Aragón and the salt and keep
mixing. Maintain the pan on the heat for 10 more minutes, stirring
Cut the Teruel ham into pieces and fry
it in a saucepan with a little olive oil from Lower Aragón. Once fried,
add the Teruel ham to the polenta mixture and mix well.
Transfer the polenta mixture into a
glass tray (or something similar), cover it with tin foil and leave it
to cool down. Meanwhile prepare in a bowl the grated bread and seasame
seed mix for the coating. Once the polenta's cold, cut it into squares,
and dip them in the bowl with the grated bread and seasame seeds until
they are completely coated. Fry the coated squares in a frying pan with
extra virgin olive oil from Lower Aragón.
Separately, prepare a vegetable stir-fry
or something similar as an accompaniment to the polenta bites. Wash the
asparagus tips and fry them briefly in a frying pan with olive oil from
Lower Aragón. Then all the grated carrots and season. Cook briefly.
serve, place the vegetable stir-fry in the middle of a large plate or
bowl, with the polenta bites around the edge.