How to make mini soft snacks. Italian Polenta and mini rusks recipes

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Polenta or farina di mais is commonly known as yellow cornmeal outside of Italy. There are several different varieties, such as cornmeal with buckwheat added, but the most common is gialla polenta.
It’s a fairly important part of Italian cuisine, especially in northern Italy, although it is now common all over Italy (and causes some debates about how it should be cooked).
In the midnight it is usual to add butter and cheese to the polenta right at the end of cooking (usually fontina, toma or taleggio) so it’s super creamy and amazingly delicious!

Full description with ingredients and recipe can be found on our blog – https://fajerki.pl/ 🙂

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00:00 Intro
00:12 Preparation of the polenta
02:20 Polenta with leek, salad cheese and bacon

Polenta z porem, serem sałatkowym pod bekonem

04:11 Polenta with tomato, onion and delicate ham

Polenta z pomidorem, cebulą i delikatną szynką

05:18 Polenta with salmon paste

Polenta z pastą z łososia

06:15 Cucumber and salami fan

3 Delikatne koreczki na sucharkach

07:35 A fan of cucumber and radish
08:43 A triangle of cheese on a biscuit

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