Baked polenta Millo Corvo
polenta Millo Corvo in its most tempting form
Ingredients - 4 persons
- 100g Polenta Millo Corvo
- 400ml water
- Sale alle Erbette (herb salt)
- 30g grated Sbrinz
- a pinch of active charcoal powder
- 2 egg yolk
Preparation
Cook the polenta with water for around 90 minutes until soft.
Then blend in the Thermomix at 100 °C for another 30 minutes (without the small plastic lid).
Add 30 g of Sbrinz cheese and briefly blend again.
Incorporate activated charcoal.
Remove the mixture from the Thermomix, let it cool slightly, and mix in the egg yolk by hand.
Pour into silicone moulds and freeze.
Alternatively, shape into quenelles on baking paper and freeze as well.
To finish, deep-fry the frozen polenta at 180 °C until golden and crisp.
A recipe by Mattias Roock
