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Polenta

You can serve this polenta two ways, creamy or fried.

500 ml chicken stock

1.5 tsp minced garlic

salt

150 g polenta (finest texture)

3/4 cup cream

4 tbsp butter

Optional (15 g emmental cheese)

Freshly ground pepper

canola oil (for crispy polenta)

Method:

Combine the stock garlic and a sprinkling of sale in a medium saucepan and bring to a boil.  Pour the polenta in a stream into the stock and cook over low heat stirring often for 17 to 20 minutes.  The polenta must be quite dry and should coat the bottom of the pan.  The moisture must evaporate because it will be replaced by the cream/butter.  Otherwise the texture will be gummy.

Meanwhile warm the cream in a small saucepan.

When the polenta is dried, stir in the butter.  Add the cream gradually and incorporate into the polenta before adding more.  Season with salt and pepper.

For creamy polenta:  Pour into a bowl and drizzle with olive oil.

For crispy polenta:  Pour the polenta into a casserole in a 2 to 3 cm thick layer.  Cover with a plastic wrap pressed directly to the against the polenta and refrigerate for several hours until set.

Cut the polenta into square or use a form to to cut circles.    Heat the canola oil in a saute pan over medium heat.  Add the polenta and cook turning once until rick golden brown and crispy on both sides, about 12 minutes.  Arrange on plates for serving.

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