Polenta bites with black olive mayo smoked goose and peperonata coulis


Maurizio Ferrari

Serve 1

Prepare the Polenta following the instructions on the package, spread it on a tray and let it to cool down. Using a pastry cutter create polenta discs.

Combine the Olive Cream with the House Mayonnaise.

Using an immersion blender make the Peperonata into a coulis.

In a saucepan with a drizzle of oil, brown the polenta discs on both sides

In a rectangular serving dish place the Peperonata coulis, the Polenta, slices of Smoked Goose and then spread over each a little of the  Olive mayonnaise. Garnish with the fresh sage leaves and a drizzle of extra virgin olive oil.