Teruel ham and cheese polenta Polenta de jamón de Teruel y queso de Bajo Aragón

TERUEL HAM AND LOWER ARAGÓN CHEESE POLENTA

  

 Ingredients for 4 people: 

1 l. of water.

250 g. of polenta grain (or corn grits).

50 g. cheese from Lower Aragón.

200 g. of serrano ham from Teruel.

16 asparagus spears.

2 carrots.

Extra virgin olive oil from Lower Aragón.

Salt.

- For the coating:
grated bread.
toasted seasame seeds.

 

Preparation:


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 constantly. 

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.

To serve, place the vegetable stir-fry in the middle of a large plate or bowl, with the polenta bites around the edge.

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44640 – Torrecilla de Alcañiz
Teruel      España
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