Buckwheat polenta
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Serves
6
Cooking Time
Prep time 15 mins, cook 1 hour (plus chilling)
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100 gm
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butter, coarsely chopped
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250 gm
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buckwheat polenta (see note)
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100 gm
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finely grated parmesan
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| Gorgonzola sauce |
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600 ml
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thickened cream
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200 gm
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Gorgonzola piccante
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1
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Combine butter and 1.6 litres of water in a large heavy-based saucepan and bring to the simmer over medium-high heat. Gradually rain in polenta, whisking continuously, then reduce heat to low and cook, stirring continuously, until thick and smooth and no longer grainy (30-45 minutes). Add parmesan (reserving 1 tbsp), season generously with sea salt and freshly ground black pepper and pour into an oiled 25cm-square cake pan. If polenta doesn’t have a silky pouring consistency, add 100ml boiling water to thin. Cool, refrigerate until firm (2-3 hours) then, using a 9.5cm-diameter pastry cutter, cut into rounds.
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2
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Meanwhile, for Gorgonzola sauce, combine ingredients in a saucepan, bring to the simmer over low heat, remove from heat and gently whisk to combine. Refrigerate until completely cold (1-1½ hours).
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3
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Preheat oven to 230C. Place a polenta round in the centres of six buttered, heatproof shallow bowls. Spoon sauce onto polenta without spilling, scatter over remaining parmesan and bake on bottom shelf until golden (12-15 minutes). Serve immediately.
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RECIPE Robert Marchetti, Giuseppe, Arnaldo & Sons
PHOTOGRAPHY Sharyn Cairns
STYLING Emma Knowles