Today's recipe is a bit particular... it is prepared completely with the remainders! Great! That is the housewife's paradise! We don't through away anything ... Of course it's possible to prepare the same dish with normal ingredients.
We had Polenta the other day. Polenta is an Italian corn flour porridge. I had just for a half a plate left... it was such a pity to throw it away.
In the evening we had some sauteed spinach and again there was some just to serve half a plate.
I usually cook generous portions but serve normal ones, so if one wants to top up there is some in the pot...
And finally I had some other remainder ingredients that were absolutely perfect for this dish - just a coincidence!!!
INGREDIENTS:
Servings: 2
1 big hand-full ready polenta
1 hand-full sauteed spinach
1 egg white
3 slices of bacon (I had Pancetta)
black pepper
EVO oil
I repeat, you may prepare the fritters from scratch. Polenta recipe may be found HERE.
1. Cut bacon into tiny cubes or stripes
2. Chop the sauteed spinach.
3. Mix polenta, egg white, spinach and bacon, use your hand or a fork to mix.
4. Add some black pepper to taste.
5. Wet the hands with water and form small fritters (from that amount I got 4).
6. Fry them with some olive oil till they are brown at one side, then turn them over and fry the other side as well.
7. Serve with some fresh salad to your liking as a main dish. Or you may prepare the fritters from scratch and serve them as a starter or snack.
Note: Don't add any salt as all the ingredients are already salted.
Spring is arriving and Polenta will be my farewell to winter... This dish really suites the cold period of the year. They usually serve it in winter or in the mountains' restaurants when it's cold. Polenta is substantial, gives a lot of energy and heats the body. Especially if you serve it with some nice and fatty sauce...
Polenta is an original dish from the northern regions of Italy. In the past it was also used to substitute bread: they prepared it really thick and when it was already cold, cut it in slices and toasted it.
INGREDIENTS:
Servings: 2
1 glass corn flour (not the instant type)
4.5 glasses of water
1/2 teaspoon salt
Note: If you use an instant type of polenta, I mean the one that cooks in about 5 minutes, then consult the instructions on the package.
1. Bring the water to boiling in a sauce pan.
2. When the water is boiling stir in the corn flour using a hand whisk, they say in Italy "as rain falls", I cannot invent a better term...
3. Add salt and whisk.
4. Keep stirring and cook your polenta for about 25-30 minutes at a very low heat, constantly stirring.
5. When polenta is ready serve it immediately with the sauce and grated Parmigiano and ENJOY it's nice heating effect on your cold and numb body... And don't forget about a glass of nice red wine!
Polenta is always served with a thick sauce and one of the most classical ones is the Tomato sauce with the Sausage. You can find the recipe HERE.
1. Cut bacon into tiny cubes or stripes
5. Wet the hands with water and form small fritters (from that amount I got 4).
