Near Matches
Ignore Exact
Everything
2
baked polenta with balsamic sauce (thing)
See all of baked polenta with balsamic sauce
, no other writeups in this node.
(
thing
)
by
Demeter
Sun Oct 01 2000 at 9:55:26
Ingredients
Polenta
3 cups
chicken
stock
3 cups heavy
cream
Pinch ground
nutmeg
1 teaspoon
salt
1/4 teaspoon ground white
pepper
1 cup
polenta
1 cup
semolina
1/2 cup grated fontina
cheese
1 cup grated
Parmesan cheese
Balsamic Sauce
2 cups balsamic
vinegar
1
shallot
, chopped
2 quarts
stock
(chicken or veal)
6
peppercorn
s
2
bay leaves
8 tablespoons unsalted
butter
Salt
and
pepper
to taste
Method
To make the polenta:
Combine stock, cream, nutmeg, salt and pepper in a heavy
pot
.
Bring to a boil, then
gradual
ly add the polenta and semolina, stirring constantly.
Cook over medium heat,
stir
ring constantly, until the polenta pulls away from the sides of the pot, about 15 minutes.
Remove from
heat
and stir in all the fontina and 3/4 cup of the Parmesan.
Spread the polenta evenly in an
oil
ed tray or pan to a thickness of 3/4 inch.
Cool to room temperature, then
cover
and refrigerate.
To make the sauce:
Combine the vinegar and shallots in a heavy
saucepan
;
Reduce over high heat to a
syrup
consistency.
Add the stock, peppercorns and bay leaves and
reduce
to a sauce consistency.
Strain.
To assemble:
Preheat the oven to 500 degrees.
Cut the polenta into
square
s or
triangle
s.
Place on a buttered sheet pan, sprinkle with the remaining Parmesan and
bake
until golden brown.
Bring the
strain
ed sauce to a simmer, then reduce heat to low.
Whisk in the butter 1 tablespoon at a time.
Season
with salt and pepper.
Divide the sauce among the serving plates.
Top with polenta.
Polenta
vinegar
Vegetarian meals that aren't just brown gack
Soppressa del Pasubio
Balsamic baked tofu
Recipes from A to E
Grilled Polenta with Braised Mushrooms and Thyme
pepper
noodle
Square
White polenta with taleggio
Grain Recipes
Italian Recipes
low fat
Cover
Buckwheat
reduce
syrup
heat
bake
triangle
Salt