From chef Michael Ritter, Dornbirn
(Photo: Frigesch Lampelmayer ©)
this polenta recipe enrich any kitchen with an especially delicious side dish, a welcome alternative to the potato-pasta-rice-monotony. Easier to produce than you think!
Ingredients:
1 / 2 l chicken stock
1 / 4 l cream
125 g polenta medium fine (Bramata)
3 shallots or 1 onion, peeled
pressed 2 young garlic cloves slightly
thyme and rosemary sprigs
saffron powder, salt and nutmeg
Recipe:
first Coarsely chopped shallots and garlic in a little olive oil sauté until soft.
2. Chicken stock, cream and herbs to give.
third Season with salt, freshly grated nutmeg and a little saffron powder.
4th bring to the boil and remove next to the stove for 10 minutes.
5th All strain through a sieve into a saucepan and let the polenta, stirring constantly while beating.
6th Short boil, cover and swell on the smallest flame 1 / 2 hour.
7th Then again vigorously with a whisk stir, cover and keep warm.
8th Before serving, fold in 3-4 tablespoons whipped cream and possibly nachschmecken again.
9th With a spoon dipped in hot water before fine polenta gnocchi from the parting and the steak on plates.
Adapted from "The little book of great food, © Michael Ritter; Photos: Frigesch Lampelmayer; texts: Helmut Vienna, Bucher Verlag, Hohenems
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