Black polenta mini with and sage, the perfect party appetizer or brunch treat! This recipe is a unique twist on traditional donuts, combining savory ingredients for a and satisfying snack.

To make the donuts, you will need:

– 1 cup black polenta
– 2 cups water
– 1 tsp salt
– 1/4 cup grated Parmesan cheese
– 1 egg
– 1 tbsp olive oil
– 1/4 cup all-purpose flour
– 1/2 tsp baking powder
– Vegetable oil for frying

For the pumpkin:

– 1 small pumpkin, peeled and cubed
– 1 tbsp olive oil
– 1/4 tsp salt
– 1/4 tsp black pepper
– 8 fresh sage leaves, chopped

First, bring the water to a boil in a large saucepan. Add the salt and gradually whisk in the black polenta, stirring constantly to prevent clumps from forming. Reduce the heat to low and cook for 20-25 minutes, stirring occasionally, until the polenta is thick and creamy.

Remove from heat and stir in the Parmesan cheese, egg, and olive oil. In a separate bowl, sift together the flour and baking powder, then fold the dry mixture into the polenta until just combined.

Heat a few inches of vegetable oil in a deep frying pan over medium-high heat. Use a small spoon or scoop to form mini donuts from the polenta mixture, dropping them carefully into the hot oil. Fry for 2-3 minutes, or until golden brown, turning occasionally to ensure even cooking.

Meanwhile, prepare the pumpkin by heating a tablespoon of olive oil in a non-stick skillet over medium heat. When the pan is hot, add the cubed pumpkin and stir to coat in the oil. Sprinkle with salt and black pepper and sauté for 8-10 minutes, or until tender.

Remove the pumpkin from the heat and toss with the chopped sage leaves. Arrange the fried mini donuts on a serving platter and top each one with a spoonful of the pumpkin and sage mixture.

This recipe makes about 20 mini donuts, making it a great appetizer for a small gathering or brunch party. The combination of the hearty black polenta, sweet pumpkin, and earthy sage creates a flavor profile that is sure to impress your guests.

For an even more decadent twist, try drizzling a balsamic reduction over the top of the donuts before adding the pumpkin. This will add a tangy sweetness that perfectly balances the savory flavors of the dish.

In conclusion, these black polenta mini donuts with fried pumpkin and sage are a creative and delicious twist on traditional donuts. With its unique flavor profile and eye-catching presentation, it is sure to be a hit with your guests and a recipe you’ll come back to again and again.

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