Italian aperitif on skewer

 

                You would think that polenta originated in Italy, but almost identical preparations have always been prepared in Bulgaria and Romania, under the name of mamaliga or puliszka.

12 skewers

Polenta

• 500 ml water
• 125 ml cornmeal (polenta)
• 250 ml gruyère cheese, grated
• Salt and pepper
• 15 ml butter

The skewers

• 12 mini bocconcini
• 5 ml white balsamic vinegar
• 15 ml olive oil
• 12 stuffed olives of your choice
• 12 cherry tomatoes
• 12 fresh basil leaves

1. In a saucepan, bring the water to a boil, pour the cornmeal in rain, whisking constantly to avoid the formation of lumps; cook 3 to 4 minutes over low heat, stirring.
2. Remove from the heat, add the cheese and season; mix everything well.
3. Cover a dish with plastic wrap, pour the hot polenta over it and level it so as to obtain a layer of polenta 2 cm (1 in.) thick; place another layer of plastic wrap directly over the polenta.
4. Place in the fridge for at least 30 minutes or until the polenta is cold and set.
5. In a bowl, combine the mini bocconcini, balsamic vinegar and olive oil; assemble all the skewers by pricking an olive, a tomato, a basil leaf and a mini-bocconcini.
6. In a large nonstick skillet, melt the butter.
7. Cut polenta into 3 cm (1½ in) cubes; pan fry the polenta cubes on all sides to brown them.
8. Serve each skewer on a cube of polenta.

BON APPÉTIT