Baskets of polenta with “Vongolata” white clam sauce
100 g polenta flour
1 tbsp chopped parsley
1 garlic clove
Extra-virgin olive oil, to taste
Salt and pepper, to taste
Prepare the polenta by pouring the corn flour into a pot full of boiling salted water with a tablespoon of oil.
For the amount of water, follow the instructions on the packet of flour.
When the polenta is ready, let it stand for a few minutes and in the meantime brush a muffin pan, preferably for small muffins, with oil.
Pour the polenta into the hollows of the pan and then, using a small glass greased with oil, press the centre of the polenta to create the baskets. With a knife, remove the excess polenta.
In a pan, heat a drizzle of oil with a clove of garlic. Let it brown and then add the clams with their water. Heat and allow part of the water to evaporate. Add the chopped parsley and mix.
Arrange the clams in the polenta baskets, sprinkle with black pepper and decorate with fresh parsley.