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Ingredients
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Polenta Base
Toppings
Method
Polenta Preparation
- 1
Cooking the Polenta
In a large saucepan, bring 4 cups of water to a boil. Add 1 tsp of salt.
- 2
Adding Cornmeal
Gradually whisk in 1 cup of cornmeal, stirring constantly to prevent lumps.
- 3
Simmering
Reduce heat to low and cook, stirring frequently, for about 20-25 minutes until the polenta is thick and pulls away from the sides of the pan.
- 4
Finishing Touches
Stir in 2 tbs of butter until melted and well incorporated. Remove from heat and let it cool slightly.
Assembly of Polenta Puffs
- 5
Preheating the Oven
Preheat your oven to 400°F (200°C).
- 6
Spoon Polenta
Using a spoon or ice cream scoop, place dollops of polenta onto a baking sheet lined with parchment paper to form small mounds.
- 7
Baking
Bake in the preheated oven for about 15-20 minutes, until the tops are golden and slightly crispy.
Topping Preparation
- 8
Preparing the Tuna
While the polenta puffs are baking, finely chop 200 grams of bluefin tuna.
- 9
Mixing the Toppings
In a small bowl, combine the chopped tuna, 2 tbs of capers, 1 tsp of colatura, and 2 tbs of olive oil. Mix well to combine.
- 10
Finishing Touches
Chop 1 tbs of fresh parsley and add it to the tuna mixture. Season with black pepper to taste.
Serving
- 11
Plating
Once the polenta puffs are out of the oven, top each puff with a generous spoonful of the tuna mixture.
- 12
Garnishing
Drizzle with additional olive oil if desired and serve immediately.