A reinterpretation of polenta one of the most traditional dishes. We are going to transform a rustic dish into a refined one. It will become your flagship dish for special occasions.
Ingredients:
- Polenta
- Coarse salt
- Eggs yolks
- Salt and pepper ( to taste )
- Parmigiano reggiano 250 gr
- Fresh liquid cream 300 ml
- Aluminum molds
For the polenta, bring water and salt to a boil, poor slowly the polenta flour into the boiling water whisking continuously until all the flour is stirred in and there are no lumps, reduce the heat, cover and cook for 35/40 minutes, whisking every 5/10 minutes.
Take your aluminum molds and grease them well with some EVO.
Fill each mold with a bit of polenta, with the help of a spoon or with your hands distribute the polenta well into the mold (on the bottom to the edge of each mold) leaving the middle hollow . In each mold insert the egg yolk add some salt and pepper ( at taste) and cover it up with a layer of polenta (seal them well) add a bit of grated Parmesan cheese on top, bake them in a preheated oven at 180° for 12/ 15 minutes ( you better try one because not every oven is the same )
Now we prepare the Parmesan sauce, poor the fresh cream in a pan, heat it over medium heat and then little by little add the grated Parmesan, whit a whisk mix well to melt the cheese and obtain a nice velvety sauce.
Now your polenta cakes are ready to be served, turn the mold upside down on your dish ( help yourself with a pair of scissors ) cover them with the silky Parmesan sauce.
Done ! Now sink in with a spoon to discover the tasty inner heart !
Buon appetito !
Zia Tata’s kitchen 