Polenta Croutons with Condighiotto
Preparation time: 20 minutes
- 200 g instant polenta
- 800 ml water
- Coarse salt to taste
- 1 package of Condighiotto Galfrè
- a few cherry tomatoes
- 3-4 sprigs of thyme for garnish
- extra virgin olive oil q.b.
Put the water and a pinch of salt in a saucepan and bring it to the boil.
Sprinkle in the maize flour and cook the polenta for the time indicated on the packet, stirring continuously with a whisk. Turn off the heat and pour the polenta into a lightly oiled pan; leave to cool completely.
When the polenta is cool, cut it into cubes with a sharp knife and grill them on both sides on a plate greased with a little oil.
Arrange the polenta croutons on a serving dish and spread a spoonful of Condighiotto Galfrè on each one, previously heated.
Complete with a few cherry tomatoes cut in half, a few sprigs of fresh thyme and serve.