- SNAIL FILLET 200 GR.
- CORNMEAL 200 GR.
- OLIVE OIL 100 ML.
- BUTTER 50 GR.
- GRAPE VINEGAR 50 ML.
- TOMATO 2 PIECES.
- SHALLOT 3 PIECES.
- PARMESAN CHEESE 150 GR.
- COGNAC 100 ML.
- GREENS (FENNEL, PARSLEY, CORIANDER)
- BAY LEAF
- BLACK PEPPER MIGNONETTE 2 TEASPOONS
Polenta is an Italian dish, although it was brought from America, when Europeans were fed up with traditional dishes. New dishes are always interesting to people. Therefore, polenta won the hearts of many gourmets. Actually, corn porridge is boring, although it has a lot of advantages. In our recipe, we will decorate this dish with an original delicacy, in the form of snails, giving it an unusual taste.
For the preparation of snails with polenta you will need:
- Snail fillet 200 gr.
- Cornmeal 200 gr.
- Olive oil 100 ml.
- Butter 50 gr.
- Grape vinegar 50 ml.
- Tomato 2 pieces.
- Shallot 3 pieces.
- Parmesan cheese 150 gr.
- Cognac 100 ml.
- Greens (fennel, parsley, coriander)
- Bay leaf
- Black pepper mignonette 2 teaspoons
To make the snails tender, they must be marinated. In the deep bowl add grape vinegar and water, in 1:1 proportion. Add bay leaf and some black pepper mignonette. Put the mollusks into the marinade and leave for 30-40 mins.
Pour 850 ml of water, a pinch of salt in deep dish with a thick bottom and boil it. As soon as water boils, pour out the corn flour, stirring constantly, to avoid the formation of lumps. Cook the polenta until full thickening and stir it constantly. When the porridge thickens, we put it on a baking tray, spread evenly to make a layer of corn porridge. Then let it cool.
In a frying pan, heat a mixture of oils (olive and butter), fry the finely chopped shallots until it becomes golden. Add snails, sprinkle everything with a mixture of peppers and stew for 5 minutes. Then pour all the cognac and flamber to evaporate brandy alcohol. This procedure will nourish the delicate meat of snails with an unusual aroma, while the mixture of peppers will emphasize the wonderful taste. As soon as fire is put out, add chopped greens. Hold everything on fire for 5 more minutes and set aside.
Cut the cooled polenta into portions: squares, triangles or cut circles. In the center of each portion, lay the shellfish, a circle of tomato and sprinkle with grated parmesan. Place it into the oven (1800) until cheese melts.The dish can be served and decorated with a leaf of cilantro or olives, accompanied with a glass of Muscat Riesling