An inn starter with a strong and sweet taste of lard, embellished with beetroot sprouts.
Polenta croutons, Cinta Senese lard and beetroot sprouts
500 g of cooked polenta
100 g of Cinta Senese lard
20 g of beetroot sprouts
Cut the polenta into squares 5 cm high and 2,5 cm high. Preheat the oven to 180 °. Butter a baking sheet, place the polenta squares on top and put them in the oven for 5 minutes. Cover the polenta croutons with the slices of lard. Give the lard a few minutes to melt a little and become soft, then sprinkle each crust with a handful of beetroot sprouts. Serve hot.
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