Polenta stars are a tasty appetizer, simple to prepare and with a sophisticated flavor. The combination of spelt semolina, herb cheese and shrimp tails gives the palate a unique and mouthwatering experience.
Polenta is one of the oldest dishes in the Italian culinary tradition. Originating in the province of Bergamo, classic polenta is prepared with cornmeal and used in multiple recipes.
Not many people know that polenta can also be prepared with spelt flour; a more rustic (and fiber-rich) but versatile variant exactly like corn flour. In fact, the same proportions of flour and water, which must be salted before boiling, are used to cook it.
The rest comes naturally: a cookie cutter to give our polenta the shape of a small star, an herb cream cheese to make it just the right amount of yummy, and a seared shrimp tail to add a touch of class, in keeping with Christmas tradition.
You just have to find out the steps and prepare this dish for Christmas Eve dinner.
Ingredients for 6 people
- 150 g of Spelt Semolina
- 450 g of water
- coarse salt to taste.
- 100 g of spreadable cheese
- Mixed herbs (thyme, parsley and chives)
- 12 frozen shrimp tails
- extra virgin olive oil
- salt and pepper to taste.
Preparation of polenta stars
Boilwater with coarse salt and a tablespoon of oil. When it reaches the necessary boil, pour in the Spelt Semolina and mix with a wooden spoon. Simmer for about 20-25minutes, stirring to keep the semolina from sticking.
At this point, spread the semolina on a wooden cutting board, leveling with a spatula to a thickness of about ½ centimeter. Let cool completely.
Meanwhile, wash and shell the shrimp tails. Once this is completed, leave the shrimp aside and devote yourself to preparing the herb cheese.
Mix the cheese with the chopped herbs, add a pinch of salt and pepper, and fill a sac‘a poche-use the star nozzle-with the cream cheese.
Now, the polenta will have cooled: it is time to cut out12 small stars from thedough. Help yourself with a cookie cutter.
All the ingredients are ready. Only the shrimp are missing from the roll call.
Take a frying pan, pour in a drizzle of extra-virgin olive oil and sear the shrimp tails for about 5 minutes. Season with salt and pepper.
Finally, it’s time to stuff the polenta stars: from the sac’a poche let out some cream cheese and lay, on top of each star, a shrimp tail.
For the recipe, thanks to Maddalena of Cucina Scacciapensieri.
