Gather Round

Panzano chef Elise Wiggins prepares an at-home Italian feast.

Crispy Polenta with Mortadella Mousse

(Makes 24)

Mortadella Mousse

• 1 pound mortadella di Bologna, cut into 1-inch cubes
• 2 tablespoons Parmigiano-Reggiano, grated
• 2/3 cup fresh heavy cream for whipping

Grind the mortadella and the cheese in a mortar or blender until it is reduced to a creamy consistency. Whip heavy cream and gently fold into the mortadella mixture. Scoop into a pastry bag if you have one, or you can just spoon it on later. Store in the refrigerator while you make your crispy polenta cakes.

Crispy Polenta

Fold into the hot cooked polenta the sun-dried tomatoes, thyme, Parmigiano-Reggiano, salt, and white pepper. Pour into a jelly roll pan. Set in the refrigerator and allow to chill approximately 1 hour. When completely cool, use a small cookie cutter about 1 inch in diameter and cut out small discs. Dredge discs in flour, then egg wash, then into the panko. Repeat until all discs are breaded. Heat oil to 350°. Drop in a couple of polenta discs at a time. Fry till golden brown. Remove. Set on a tray covered with paper towels.

Pipe a small amount of mousse onto each polenta disc. Garnish with chopped pistachios and a drizzle of balsamic vinegar.