Polenta Recipe by Swiss Chef Thomas Wenger
Ingredients
- 130 grams polenta corn meal Bramata brand is best
- 50 grams white onions chopped
- 30 milliliters olive oil
- 5 grams garlic clove chopped
- 600 milliliters water
- 100 g Parmesan
Instructions
- Sautee the chopped onion and garlic in olive oil until translucent.
- Add the water and bring to boiling point. Season with the salt, nutmeg, pepper and add the bay leaf to the boiling liquid.
- Under continued stirring, add the coarse polenta corn meal in a slow but steady stream to the boiling liquid.
- Bring the polenta one more time to boil, cover and then place the pan on the side of the stove and cook on very low heat under by approximately 120° C (250° F) for approximately 1 hour 20 minutes.
- In a saucepan melt the butter and cook it until “hazelnut” brown and foamy.
- After cooking of the polenta, take out the bay leaf and swing in the Parmesan cheese and the some of the brown butter. Adjust seasoning before serving and pour the rest of the brown butter over the polenta just before serving.
Notes
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