Polenta Fritta, Aubergine, Tomate Séchée, Anchois Blanc, Guanciale Recipe
Indulge in our crispy polenta fritta, perfectly golden and served alongside velvety aubergine. Each bite is enhanced by the rich sweetness of sun-dried tomatoes, the briny kick of white anchovies, and the savory depth of guanciale. A harmonious blend of textures and flavors that will transport your taste buds to the heart of Italy.
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Ingredients
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Polenta
Toppings
Method
Prepare the Polenta
- 1
Cook the Polenta
In a large pot, bring the water to a boil. Add salt and gradually whisk in the polenta. Continue stirring for about 5 minutes until thickened.
- 2
Cool and Slice
Spread the cooked polenta into a greased baking dish, smoothing the top. Let it cool completely, then cut into desired shapes (squares or sticks).
Prepare the Toppings
- 3
Cook the Aubergine
Slice the aubergine and sauté it in olive oil until golden brown and tender. Season with salt and pepper.
- 4
Fry the Guanciale
In a separate pan, cook the guanciale until crispy. Drain on paper towels.
- 5
Assemble the Dish
In a large serving dish, arrange the polenta pieces, topped with sautéed aubergine, sun-dried tomatoes, crispy guanciale, and white anchovies. Garnish with fresh basil and black pepper.