Preparation
These super easy croutons, made with purposely made or leftover polenta, are ideal as a starter or an aperitif.
Prepare polenta, using 100 g cornflour and 500 ml salted water.
Pour it on a plain, spread and level polenta up to 1 cm, and make it cool down.
With a “coppapasta” mould, cut polenta in pieces of your preferred shape, then brown each piece in a pan with little oil.
Garnish polenta croutons with tomato concassè pieces and tuna fillets with Tropea red onion.
