European
France - Pasta and Grains
Polenta Crémeuse
Chef's Menu Description
Velvety French alpine polenta slowly simmered in milk and vegetable broth, whipped with rich butter, crème fraîche, and finely grated Comté or Beaufort cheese.
Ingredients
- • 200g fine cornmeal polenta
- • 500ml whole milk and 500ml vegetable or chicken stock
- • 50g unsalted butter
- • 60ml crème fraîche
- • 100g aged French Comté or Beaufort cheese, finely grated
- • 1/4 tsp freshly ground nutmeg, fine sea salt, and white pepper
Preparation Steps
1
Phase 1
Bring milk and broth with 1 tsp salt to a simmer in a heavy-bottomed pot.
2
Phase 2
Rain in polenta in a thin steady stream while whisking continuously to prevent lumps.
3
Phase 3
Turn heat to low, cover, and cook for 20 minutes, stirring frequently with a wooden spoon until thick, smooth, and creamy.
4
Phase 4
Stir in butter, crème fraîche, grated Comté, and nutmeg until cheese melts. Serve immediately as a velvety bed for stews or roasted vegetables.