|
|
Find Friends / Recipes / Polenta With Parmesan
Polenta With Parmesan
Polenta With Parmesan
Course : Main Course
Regions : European
Servings : 10
Time : 15 Minutes
Chef Gautam Kumar
Ingredients
Cornmeal yellow (coarse) |
500 g |
Chicken Stock |
4000 ml / 4 liter |
Shallot minced |
20 g |
Garlic Minced |
10 g |
Egg yolk |
4 no |
Parmesan cheese |
70 g |
Butter |
75 g |
Salt |
To Taste |
Black Pepper Crushed |
To Taste |
Method
- Heat half Butter in pan and saute the minced garlic until it leaves aroma approximately for 3 minutes.
- Add the stock to it and boil
- Gradually pour the cornmeal into the boiling water by stirring constantly until all cornmeal has been added.
- Simmer and stirring often, until the polenta pulls away from the sides of the pot, for approximately 45 minutes.
- Remove the saucepan from heat and blend it in butter, egg yolk and grated parmesan cheese.
- Adjust the seasoning with salt and pepper and serve.
|
|