Mimosa Polenta, another recipe with polenta, another recipe to be served cold, hot, or warm, perfect finger food for Women’s Day, an idea to share with our favorite friends and more.
Because this recipe is truly suitable for everyone.
Even though Women’s Day, like many other occasions, has now become more commercial than in the past, I feel it is important to remind you how and why it was born.
International Women’s Day is a celebration honored worldwide on March 8th. Why was this date chosen?
Because on that day in 1917, Russian women in Saint Petersburg led a large demonstration for the end of the war, which was not repressed by the Cossacks and sparked a series of similar demonstrations.
Moreover, March 8, 1908, is associated with the death of hundreds of women in a fire at a mythical shirt factory, even though the tragedy actually occurred on another day and year.
Here are the most important historical notes, presented in a concise way, to remind you of the real importance of this date beyond the consumerism that has surrounded it.
Below are some easy recipes for inspiration.
- Cuisine: Italian
Ingredients
- 2 1/2 cups coarse cornmeal
- 1.5 quarts water
- 1 tbsp coarse salt
- 6 slices turkey breast (pre-packaged deli)
- 2 oz pizza mozzarella (shredded)
- to taste cheese (grated)
Tools
- 1 Pot
- 1 Whisk
- 1 Baking tray
- 1 Parchment paper
- 1 Spatula
- 1 Cookie cutter
Steps
To make Mimosa Polenta, delicious individual portions of polenta, first prepare the polenta.
In a pot, bring plenty of salted water to a boil and add the cornmeal gradually, stirring with a whisk to avoid lumps.
Alternatively, you can use instant polenta for quicker preparation.
Once it starts boiling, cook for a couple of minutes, then turn off the heat and spread it on a baking tray lined with parchment paper.
Level it to about 0.4 inches thick.
Let it cool.
Use a flower-shaped cookie cutter to cut the polenta bases. You can also use it to cut the turkey breast to size.
Place the turkey breast flowers on each base and add about 1/3 oz of dry mozzarella on top.
Finish with polenta cubes and grated cheese to taste.
Bake in a preheated convection oven at 374°F for 20 minutes or until fully browned.
