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Olive & corn-topped polenta

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Ingredients

Adjust Servings:
1¾ cups (400 ml) Chicken broth or vegetable stock
scant 1¾ cups (250 g) Polenta /cornmeal
1 stick minus 1 tbsp (100 g) Unsalted Butter
2¼ cups (150 g) finely grated Parmesan Cheese
1–2 tbsp Buttermilk
Sea Salt
freshly ground Black Pepper
Corn & Olive Topping
¼ stick 2 tbsp Butter
6 oz (175 g) Baby Corn , thinly sliced into thin rounds
1 oz (30 g) green Olives , pitted and roughly chopped
Popcorn Sprouts , to garnish (optional)

Olive & corn-topped polenta

  • Serves 6
  • Medium

Ingredients

  • Corn & Olive Topping

Directions

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Steps

1
Done

Combine the stock with 1 litre/quart of water and bring to the boil in a saucepan. Season with salt and pour in the polenta/cornmeal in a slow stream, whisking constantly, until incorporated. Reduce the heat and simmer gently for about 40 minutes, stirring occasionally, until soft.

2
Done

Towards the end of cooking, stir in the butter, Parmesan, buttermilk, black pepper and more salt, if needed.

3
Done

To make the topping, melt the butter in a frying pan/skillet. Add the corn and sauté over a medium heat until browned. Stir in the olives and fry for 1 minute. Top the polenta with the olive, corn and butter mixture and garnish with popcorn sprouts, if liked.

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Moroccan lamb soup recipe
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Moroccan lamb soup recipe
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Garlic-infused slow roast leg of lamb & layered potatoes recipe

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