Roll of polenta

10553 POLENTA ROLL INGREDIENTS for 6 PEOPLE 300 g wheat flour milled, 4 Turkish eggs, 50 g butter, 200 g ham shoulder, 70 g of onion, 1 carrot, 1 stalk of celery green, 2 tablespoons brandy 1/2 cup of cream, 1 grated nutmeg, 1 dusting of pepper, 1 teaspoon fine salt, 1 pinch of butter, 2 tbsp grated Parmesan.

Peel the onion, check and scrape the carrot, eliminated the filaments to celery.

Wash the vegetables, dry, chopped carrot and celery, diced to 1/2 cm.

Chop the onion with a knife or with the Crescent.

Also 120 g of chopped ham and reduce the remaining into cubes of 2 cm/1.

Melt 2 tablespoons butter in a pan, add the chopped onion.

Cook 2 minutes, stirring, then add the diced vegetables and salted with salt.

Watch season 3 minutes, add 1/2 glass of water and bring to a cooking time (12 minutes).

The fluid must be completely reabsorbed.

Add the diced and chopped ham and let stand for 1 minute.

Wet with brandy and 3 minutes keepn stirring with a wooden spoon.

Add the cream, let thicken 1 minute without ceasing to stir and season with pepper.

turn off the heat.

Bring to a boil in a pot 1/2 litre of water and add salt with coarse salt.

Pour in the cornmeal, stirring vigorously at rain with a whisk to remove any lumps.

to avoid the formation of lumps, pour the flour when the boil water is just getting started.

Lower the heat to a minimum and cook 40 minutes without ceasing to stir with a sturdy wooden spoons.

If cooking polenta becomes too harsh join little by little a few tablespoons of boiling water, always without ceasing to stir; When cooked, you have to get a hard but not too hard.

Melt sweet focus 3 tablespoons butter.

Turn off the heat under the polenta and pour the butter stirring constantly.

Beat the eggs 30 seconds in a plate with a fork along with the nutmeg, add a little at a time to the polenta, stirring with a wooden spoon.

Soak a towel in hot water, squeeze it and allargatelo on the countertop.

Pour polenta and spread it into a rectangle 1, 5 cm thick.

Using the blade of a knife slightly greased with oil smeared the stuffing prepared polenta in an even layer.

Polenta layer rolled around a filling with the fabric; close the roll with the towel and wrap it up with a piece of aluminum foil to seal the ends.

Bring to a boil 3 litres of water in a pot and plenty wide enough to comfortably hold the roll and cook for 15 minutes.

Remove from pan, let cool and remove aluminum and canvas.

Heat the oven to 220°, grease a baking dish with 1 tablespoon of butter and cut the roll into slices of 1, 5 cm thick.

Raised the slices with a spatula and place in the baking dish.

Melt 4 tablespoons butter over sweet and pour over the slices.

Serve in the same pan.