Chicken skewers and roasted polenta
... wrapped mozzarella and paired zucchini and smelled the wonderful spices of the Mediterranean… light, simple and finoooo ...
Preparation steps
- Polenta
- Pour the soup into a bowl and add a tablespoon of olive oil, nutmeg, oregano and salt. Bring the soup to a boil, then add the cornmeal. Cook the polenta until the mass thickens, but make sure that the semolina remains slightly grainy. Then mix the egg into the polenta, then remove it from the heat and spread it thinly on an oiled tin. Let cool. Remove the cooled polenta from the tin. Cut it into smaller pieces and toast crispy on a Teflon pan.
- Skewers
- Rub thin steaks with basil, sprinkle with salt and pepper and cover with mozzarella, which you cut into 8 sticks. Bend the coils. Wash the zucchini and cut into rings. Bake small rolls (or if they turn out bigger, you can cut them in half or cut them into rings 1-2 centimeters wide) on all sides in a Teflon pan with a little oil or on a grill pan. Take them out and put them in a warm place, and then fry the cut zucchini rings in a pan. Add a little salt. Prick the meat and zucchini alternately on wooden sticks.
- Serve warm skewers with roasted polenta.
Serving
Baked polenta
