Polenta tart with mushrooms, ham and scamorza cheese
The polenta tart with mushrooms, ham and scamorza cheese is a rustic and tasty appetizer, with a stringy cheese heart! Discover doses and recipe here.
Dietary Information
Servings:
- 1
To prepare the polenta tart with mushrooms, ham and scamorza cheese, start with the polenta: bring the water to a boil in a saucepan, then slowly pour in the bramata flour 1 and salt 2. Cook for about 40 minutes, stirring occasionally 3.
- 2
In the meantime, take care of the pioppini mushrooms: remove the base of the stem 4 and halve the larger ones. In a pan, flavor the oil with a crushed clove of garlic, then add the mushrooms 5 and cook over high heat. Season with salt, pepper and flavor with the thyme leaves 6. When they are golden brown and browned, and there is no more liquid in the pan, turn off the heat and set aside.
- 3
Cut the scamorza cheese into cubes 7 and finely chop the parsley 8. At this point the polenta will be cooked, you will have to obtain a soft consistency 9.
- 4
Take 4 aluminum molds, oil them 10 and sprinkle them with polenta flour 11. Distribute a little polenta on the base and on the edges 12.
- 5
Crush the polenta with the back of a spoon so as to create a hollow 13, then insert the scamorza cheese cubes in the center 14. Cover with the rest of the polenta 15 until you reach the edge of the ramekins and compact the surface.
- 6
Bake the tarts in a preheated static oven at 180°C for 10 minutes 16. After the cooking time, take out of the oven and let it rest for a few minutes. You are ready to plate: distribute the mushrooms on the plate 17, then unmold and place the polenta tart in the center 18.
- 7
Complete each dish with 3 slices of Tuscan DOP ham 19 and garnish with chopped parsley 20. Your polenta tart with mushrooms, ham and scamorza cheese is ready to be served 21!
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