1 litre boiling water
200 g maize flour
2 egg yolks
75 g grated Parmesan cheese
100 g melted butter
200 g maize flour
2 egg yolks
75 g grated Parmesan cheese
100 g melted butter
method
1. Sprinkle the maize flour into a pan of boiling water, mixing with a whisk to prevent lumps from forming. Stir slowly with a wooden spatule for 8 minutes.
2. Remove from the heat and add the egg yolks, cheese and seasoning.
3. Spread in a buttered tray to a thickness of 1.5 cm. Cover the polenta with buttered greaseproof paper and allow to cool until firm and easy to handle.
4. Cut the polenta into 7 cm square or round shapes.
5. Shallow fry in the hot butter until a light golden colour on both sides.
1. The mixture will become very thick while cooking and a crust will form on the bottom and sides of the pan. This should not be disturbed when turning out the soft polenta.
2. As a garnish with meat, place the pieces in an earthenware dish, sprinkle with grated cheese and nut brown butter and gratinate under a salamander grill.
2. Remove from the heat and add the egg yolks, cheese and seasoning.
3. Spread in a buttered tray to a thickness of 1.5 cm. Cover the polenta with buttered greaseproof paper and allow to cool until firm and easy to handle.
4. Cut the polenta into 7 cm square or round shapes.
5. Shallow fry in the hot butter until a light golden colour on both sides.
1. The mixture will become very thick while cooking and a crust will form on the bottom and sides of the pan. This should not be disturbed when turning out the soft polenta.
2. As a garnish with meat, place the pieces in an earthenware dish, sprinkle with grated cheese and nut brown butter and gratinate under a salamander grill.
serving amount
serves 10
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