Ingredients
Equipment
Method
Chopping the Rosemary
- Rinse the sprig and shake it off. Pull downward against the direction of the leaves — they will strip off easily. Discard the bare stem. Gather the stripped leaves into a small pile. Use a sharp chef’s knife and chop thinly.
Cooking Polenta
- In a large pot, bring the water, heavy cream, butter, garlic powder, and herbs to a gentle boil. Whisk in the cornmeal and continue stirring with the whisk until it boils.
- Then lower the heat and cook until the polenta thickens and is cooked through. Depending on the brand, this will take 10 to 25 minutes.
- Once cooked and soft, remove the pot from the heat and stir in the grated Parmesan. Readjust polenta seasoning with salt and pepper to taste.
Filling the Mold
- Fill the prepared mold and spread the mixture evenly with a rubber spatula.
- Press a piece of plastic wrap directly onto the surface to prevent a skin from forming, and smooth it out. Let the polenta cake cool to room temperature, then refrigerate overnight and for up to 4 days. Avoid freezing temperature.
De-molding
- Simply invert the mold onto a flat surface.
- Cut the polenta cake into 24 portions.
Searing Polenta
- Portioned polenta can be seared on all sides in any fat—olive oil, duck fat, or butter—using a large non-stick pan or in your wood-fired oven.
- Crispy polenta cake served with lamb rack, roasted carrots, asparagus, morels and lamb sauce.
