PUMPKIN MILLO CORVO
POLENTA
with roasted tomatoes and burrata cheese
Ingredients - 4 persons
- 300g millo corvo polenta
- 450ml each of stock, cream and milk
- 500g pumpkin, finely diced
- Fleur de sel with yuzu, Valle Maggia pepper
- 1 sprig of rosemary, 1 bay leaf
- 2tbsp butter
- Fresh ginger, grated
- 2 tbsp maple syrup
- 1 tbsp soy sauce
- 100g grated alpine cheese
- 1 handful of datterini tomatoes
- Olive oil
- Burrata
- fresh coriander ( to taste)
Preparation
Bring the stock, cream and milk to the boil briefly and stir in the polenta.
Add the pumpkin cubes and flavour with yuzu salt, Valle Maggia pepper and yuzu vinegar. Carefully bring to the boil.
Pour into an ovenproof dish and cover well with aluminium foil or baking paper.
Cook in a 150° oven for approx. 60 minutes.
In the meantime, halve the tomatoes, season with olive oil on a baking tray and roast in the oven next to the polenta.
As soon as the polenta is cooked, stir in the cheese and season with soya sauce, maple syrup and grated ginger. To serve, place the polenta in deep plates, top with tomatoes and burrata and sprinkle with fresh coriander.
A RECIPE BY RICHARD KÄGI, @richifoodscout
