Home » Baked polenta with quail egg, fondue and spinach

Baked polenta with quail egg, fondue and spinach

by Ada Parisi
5 min read

Would you like a quick appetizer, tasty, cheap, with which to impress your friends? I propose a polenta cake with quail egg, Fondue Dop, all on a nest of spinach with nuts, raisins and pine nuts. I only say that I improvised with what I had at home on a Sunday that a couple of friends I knocked on the door without warning. I did what I could with what was available in the refrigerator and, Obviously, I did ride. So there is no excuse not to try it…

Ingredients for 4 people:

for polenta cakes

  • 100 grams of corn polenta integrale
  • just enough water
  • salt and pepper
  • 40 grams butter
  • 4 quail eggs
  • 50 grams of grated parmigiano reggiano Pdo

for the fondue

  • 100 grams of Taleggio Dop
  • 150 ml of cream
  • a pinch of nutmeg

for spinach serviced

  • 200 grams of fresh spinach
  • 8 roughly chopped walnuts
  • 15 grams pine nuts
  • 20 grams raisins
  • 1 tablespoon extra virgin olive oil
  • salt to taste

The timbale of polenta You can still do ahead and then heat and finish at the last moment: put into a casserole the water, butter and a pinch of salt, bring to a boil and sprinkle the porridge stirring constantly. Cook until it thickens, According to the times, and then dress it with Parmesan. Pour the polenta into molds, I use those for rather small silicone muffin, making sure to apply pressure to the center using a spoon to create a depression in which to lay the egg. Make firm.

Preheat oven to 200 degrees ventilated. While the oven heats up, thoroughly wash the spinach and clean them. Heat the olive oil in a pan and jump the walnuts, the pine nuts and raisins, then add the spinach and toss, over high heat, for a minute: they just have to scald, so don't miss the color and fleshiness.

For the fondue, put the cream in a saucepan and bring it to a boil, turn off the heat and add the cheese, stirring until it is dissolved. Add a sprinkling of pepper and a pinch of nutmeg.

Bake the cupcakes for 10 minutes polenta, until they have warmed, then break above each Patty a quail egg and cook for another two minutes. Bake the cupcakes and ( If you have used silicone small stencils will cool quickly and immediately sformeranno) and turn them out. Serve the patties over the spinach and pour the taleggio fondue.

PS. If you fail to turn out the cupcakes without breaking the yolk, Maybe because you don't have Silicon stencils, I suggest you cook all together the eggs in a pan, How to prepare for Bullseye, and then pictures with a pastry rings and lay an egg on each freshly baked pie.

THE PAIRING: With this dish very fragrant, recommend a wine from Abruzzo, that you get from the vine “Pecorino cheese”. We chose especially the one produced by the farm Illuminati, characterised by aromas of almond, citrus fruit and white flowers, but also by hints of toasting, Thanks to the passage in a part of the must; the palate is a smooth wine with good structure, with a long finish.

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Mariella November 19, 2013 - 02:48

I recently discovered your blog, I find it great!!!
These Souffles the polenta I tried them, they are delicious. Good,
Hi Mariella .

Sicilians creative in the kitchen November 19, 2013 - 11:00

Hi Mariella and welcome! I'm glad my recipes you like! Spero di rivederti presto qui! Hi, ADA

Ileana November 18, 2013 - 15:25

A starter very inviting!
If sudden getting so I challenge you to not knock without notice!
All kidding aside, I love everything in this recipe, Since the opening of the fridge to wine pairing.

Sicilians creative in the kitchen November 18, 2013 - 15:43

Thanks Ileana and welcome! And I'm glad you appreciate the pairing with wine, I particularly like! Come knocking, When would you like to! ADA

Simona November 18, 2013 - 13:08

An improvisation nothing short of fabulous!!!!!:) many, so many compliments!!!! A bacioneeeee!!!!!

Sicilians creative in the kitchen November 18, 2013 - 13:16

🙂 A volte quando apro il frigorifero e sono disperata tocca aguzzare l’ingegno! Hello Simona!

Hedwig November 18, 2013 - 08:39

Hi Ada good this recipe I like the collection to try. I've added back AAG NetworkedBlog I was gone boh!, my blog is not to circles or the impalla but follow you as you know on face. Good week by a chicken ready to make a good broth …ehehehehe ciaooo

Sicilians creative in the kitchen November 18, 2013 - 12:42

Hi Hedwig, How nice to have you here! Try it and let me know, follow me as you want! Us so we always feel on Fb! A hug and thanks: and you're a beautiful hen!!!! ADA


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