A sweet and sour and fragrant finger food, perfect for an original aperitif or a buffet that surprises the palate with an exotic touch and an unexpected contrast of flavors.
Bring the water (or broth) to a boil in a pot with a pinch of salt. Pour the cornmeal in a steady stream while continuously stirring with a whisk.
Pour the polenta onto a lightly oiled cutting board or baking sheet, leveling it to a thickness of about 1.5/2 cm.
Let it cool completely. Once cooled, cut the polenta into cubes about 2-3 cm on each side.
Heat a grill (or a non-stick pan with a thick bottom). Lightly brush the polenta cubes with extra virgin olive oil and grill them on all sides until the characteristic dark lines appear and they become slightly crispy.
Place the dried shiitake mushroom slices in a bowl with warm water for at least 20-30 minutes until they have softened. Drain and gently squeeze them to remove excess water.
In a pan, heat the extra virgin olive oil. Add the chopped garlic (if using) and sauté for a few seconds without burning it.
Add the rehydrated shiitake mushrooms and sauté over medium heat for about 5-7 minutes until they become tender and slightly golden.
In a small bowl, mix the apple cider vinegar, chopped mint, honey (or maple syrup), salt, and pepper. Add the sliced kumquats and mix gently.
Thread the grilled polenta cubes, cooked shiitake mushrooms, and marinated kumquat halves alternately onto the skewers. Try to create a visually interesting sequence.
Arrange the skewers on a serving plate. You can lightly drizzle the skewers with some of the kumquat marinade before serving to enhance the sweet and sour flavor.
Italia, Lazio
| Energy (kcal) | 48.62 |
| Carbohydrates (g) | 10.1 |
| of which Sugars (g) | 2.99 |
| Fat (g) | 0.44 |
| of which Saturates (g) | 0.06 |
| Protein (g) | 1.32 |
| Fiber (g) | 0.74 |
| Sale (g) | 0.1 |
