Polenta Sandwiches with Salmon and Crescenza
Category: Appetizer
Servings: 25
These Polenta Sandwiches with Salmon and Crescenza bring together the richness of freshly grilled polenta, the creaminess of crescenza cheese, and the delicate flavors of fresh salmon. A perfect appetizer for gatherings, these bite-sized delights are as visually appealing as they are delicious. Let’s dive into the recipe!
Ingredients
| Ingredient | Quantity |
|---|---|
| Cornmeal (Farina di Mais) | 300g |
| Crescenza cheese | 300g |
| Fresh salmon fillet | 250g |
| Water | 6 liters |
| Black pepper | To taste |
| Extra virgin olive oil | 1 tablespoon |
| Coarse sea salt | 1 tablespoon |
Preparation
-
Preparing the Polenta:
Begin by bringing 6 liters of water to a boil in a large pot. Add a tablespoon of olive oil and a pinch of coarse sea salt to the water. Gradually pour in the cornmeal, stirring constantly in one direction. This ensures that the cornmeal blends well with the water and doesn’t form lumps. Keep stirring, scraping the bottom of the pot to prevent any sticking. After about 40 minutes, the mixture will start to pull away from the sides of the pot. Let it cook for an additional 20 minutes until it thickens further. -
Shaping the Polenta:
Grease a loaf pan (approximately 26×10 cm) with olive oil and pour the cooked polenta into the pan. Spread it evenly and let it cool for at least an hour, allowing it to firm up. Once cooled, turn the polenta out onto a cutting board and slice it into 0.5 cm thick slices. -
Grilling the Polenta Sandwiches:
Preheat a grill pan over medium heat. Place the slices of polenta on the grill and cook for a few minutes on each side, just long enough to get a golden-brown, crispy exterior. Set the grilled polenta aside. -
Preparing the Salmon:
It’s essential that your salmon is fresh and properly handled. Be sure to purchase salmon that has been flash-frozen (i.e., “abbattuto”), which means it was frozen at -20 to -30°C for 24-48 hours to eliminate any potential parasites. Remove any pin bones from the salmon fillet using a kitchen tweezer and slice it into thin strips for the sandwiches. -
Assembling the Sandwiches:
To assemble the polenta sandwiches, spread a generous amount of fresh crescenza cheese on one slice of grilled polenta. Layer the cheese with a strip of fresh salmon, adding a sprinkle of black pepper to taste. Top with another slice of grilled polenta to complete your sandwich. -
Serving:
Your Polenta Sandwiches with Salmon and Crescenza are now ready to serve! These bite-sized, savory treats are ideal for any occasion, offering a wonderful blend of textures and flavors.
Tips for Success
- Polenta Texture: Be sure to stir the polenta consistently while cooking to ensure it has a smooth, creamy texture.
- Freshness of Ingredients: Since the dish uses salmon, it’s crucial to source the freshest salmon possible and ensure it’s been properly frozen to eliminate health risks.
- Grilling Polenta: Make sure your grill pan is preheated to avoid sticking and to get a nice grill mark on the polenta slices.
- Cheese Substitution: If you can’t find crescenza, you can substitute with a creamy cheese such as ricotta or mascarpone for a similar texture.
This recipe for Polenta Sandwiches with Salmon and Crescenza combines the lightness of grilled polenta with the richness of fresh salmon and creamy cheese, making for a perfect appetizer that’s sure to impress your guests. It’s a healthy, flavorful, and elegant dish that fits beautifully in a wide range of settings, from casual gatherings to more formal occasions. Enjoy!
