Difficulty Easy
60 Min
Piatto unico
4 Portions
1
Prepare the polenta: in a large pot, bring to boil water and salt. Once the water starts boiling, gently add the maize flour and mix well. With a wooden spoon, always stir in the same direction while the water is boiling. Cook for 8 minutes.
2
Pour the polenta in a greased saucepan, level the surface and allow it to cool.
3
Cut the polenta into thin slices, then into triangles. Place them on a baking tray, brush them with olive oil, add salt and transfer in the oven at 190° until they turn brown.
4
Meanwhile prepare the vegetables: wash and rinse well. Cut the tomatoes in halves and slice the celery sticks.
5
Lay the bresaola on the dishes and cover them with the vegetables.
6
Season with a sauce made with olive oil, salt and lemon juice.
7
Garnish with the polenta triangles and the capers.
