Polenta Slices
Gebratene Polentaschnitten: firm cooked cornmeal polenta enriched with Parmesan, cooled in a tray, sliced into neat diamond slices, and pan-fried in clarified butter until crusty and golden.
Ingredients
- • 200g coarse yellow cornmeal (Polenta)
- • 700ml vegetable broth
- • 50g grated Parmesan or Austrian mountain cheese
- • 30g butter plus 30g clarified butter (Butterschmalz) for frying
- • 1 tsp fresh rosemary, finely chopped
- • Sea salt and freshly cracked black pepper
Preparation Steps
Bring the vegetable broth to a boil in a heavy saucepan. Stream in the cornmeal while whisking constantly. Lower the heat, cover, and cook for 20 minutes, stirring frequently until thick and tender.
Stir in the cheese, butter, chopped rosemary, salt, and pepper. Pour the hot polenta into a lightly greased baking tin, spreading it smooth to 2cm thickness. Allow to cool completely until chilled and firm.
Turn the set polenta out onto a cutting board. Cut into neat squares or triangles using a sharp, wet knife.
Heat clarified butter in a wide frying pan over medium-high heat. Fry the polenta slices for 3 to 4 minutes per side until crisp and golden brown with a crunchy exterior and soft interior. Serve warm.