Description
Crispy grilled polenta squares topped with delicate halal cured beef and fragrant rosemary, creating a rustic yet elegant appetizer.
Ingredients
- 300 g polenta (preferably not instant)
- 1.2 liters water
- 10 g fine salt
- 100 g halal cured beef slices, very thinly sliced
- 1 teaspoon fresh rosemary, finely chopped
Instructions
- Bring water to a boil in a pot, add salt, and reduce to a simmer.
- Slowly pour in polenta while whisking continuously to avoid lumps.
- Cook for 40–45 minutes, stirring regularly until thick and smooth.
- Spread polenta onto a tray about 2 cm thick and let it cool completely until firm.
- Cut into even squares.
- Heat a grill pan over medium-high heat and grill polenta squares for about 5 minutes per side until golden.
- Transfer to a platter and top each piece with a slice of halal cured beef.
- Sprinkle with chopped rosemary and serve immediately.
Notes
- Whisk polenta slowly into water to prevent lumps.
- Allow polenta to cool fully for easy slicing.
- Brush with olive oil before grilling for extra flavor.
- Keep toppings separate if storing leftovers.
- Best served warm for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 20 mg
