White polenta espuma
you've never seen polenta this light before
Ingredients - 4 persons
- 50gr white wholemeal polenta
- 350ml chicken or vegetable stock
- 150ml milk
- Sale alle Erbette (herb salt)
- iSi-bottle
- Capsules
Preparation
In a saucepan, bring the milk, chicken stock, and herb salt to a boil. Gradually whisk in the polenta while stirring continuously.
Let it simmer over low heat, stirring occasionally, until the polenta is soft.
Blend the mixture using an immersion blender or Thermomix, then strain through a fine sieve.
Reheat the strained liquid with a thickening agent, pour it into an iSi bottle, and charge with two cartridges.
Keep warm until ready to serve – the ideal serving temperature is around 70 °C.
A RECIPE BY Mattias Roock
