Polenta canapes with radicchio and hazelnuts

Polenta canapes with radicchio and hazelnuts, here is an easy and delicious (vegan) recipe for a greedy and tasty appetizer, to be served even during the Christmas holidays.

Polenta canapes with radicchio and hazelnuts, here is one prescription (vegan) easy and tasty for a appetizer greedy and savory, to be served even during Christmas holidays.

If you have little time to devote to the stove, you can use, for example, precooked cornmeal for polenta and prepare the base of the canapes well in advance. We urge you to choose the organic radicchio, possibly at zero km, and that it is obviously fresh; to obtain a well-balanced flavor we also recommend using the innermost leaves of the head, the others obviously should not be thrown away, but used for the preparation of other recipes with radicchio.

Ingredients

• 30 gr of red radicchio di Treviso igp
• 100 grams of corn flour for polenta
• 20 gr of chopped hazelnuts
• 5 gr of extra virgin olive oil
• 400 ml of water
• Salt to taste
• extra extra virgin olive oil to taste

• Preparation Time:
  40 minutes
• Cooking time:
  10 minutes
• Rest time:
  cooling time
• Dose:
  4 people to
• difficulty:
  low

How to prepare the polenta canapés with radicchio and hazelnuts: method

 

• Coat the dripping pan with parchment paper and oil it.
• Bring now boil the water in a large pot, add salt, pour in the flour and at the same time stir continuously with a ladle to prevent any lumps from forming,
• when the polenta has thickened, pour it into the dripping pan and flatten it with a spatula, sprinkle the surface with more oil and
  Bake it in a hot oven at 180 ° for about ten minutes or in any case until the surface is golden.
• Cooking when finished, take it out of the oven and let it cool,

• meantime wash the radicchio and cut it finely with a knife, then add it to the chopped hazelnuts, season with oil and salt and mix.

• When the polenta will have cooled, using a star-shaped cookie cutter to cut out the canapés, place them on a serving dish and season them on the surface with the radicchio previously prepared.

• The toast of polenta with radicchio and hazelnuts can also be served immediately.

Ilaria Zizza