BAKED POLENTA CRISPS

Ingredients for 6-8 pieces:

• 250 cc of water
• 50 grams of Arcor Presto Pronta instant polenta
• 2 tablespoons of grated Parmesan cheese
• Dried spices to taste (thyme, oregano, rosemary, etc.)
• Round zucchini (Sautéed, 2 cups)
• 1 clove of garlic
• Black pepper
• Salt
• Arcor Corn oil (as necessary)

Preparation:

Bring the water to a boil and then pour the polenta in the form of rain, while stirring add the spices, the Parmesan cheese (set aside a small amount for grilling), and season to taste. Cook for about five minutes, stirring constantly, until the polenta is hydrated and a dense dough is obtained. Once ready, spread in a rectangular mold. Let it cool in the fridge.

In the meantime, sauté the zucchini with a chopped clove of garlic in a frying pan, season with salt and pepper. Remove from heat and set aside.  

Once the polenta is cold and firm, cut it evenly into squares and bake until golden brown on an oiled pan on one side. Flip over and spread the fried zucchini over each piece, add grated cheese and grill.

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