Creamy Crumbed Polenta with Goat Cheese.
Polenta doesn’t have a huge fan base in my house. Funny enough though these little squares were gobbled up over several days by an array of teenagers who ate first and asked questions later. They were all surprised they had eaten both goat cheese and polenta and were keen for more. I love the art of food deception.
” What are these Mum?”.
“Just sort of crumbed cheese ” is what I said and added “Just eat them.”
I have found that polenta is universally accepted when cooked with the right amount of cheese. Sure it’s not for everyday but it is a very delicious wintry treat.
If you can get your hands on some organic polenta or course ground polenta you will notice how flavourful it can be.
A lot of polenta is grown in the south western mountainous area of Trentino. This one is organic, made from air dried corn and it’s low heat milled. I dont find this polenta to take that much longer than a “quick cooking one” but boy does it taste different. I rain it into a pot of stock and stir before leaving on low and coming back occasionally to stir. No trouble at all.
However, if you can only find fine milled polenta make this, you will love it especially Creamy Crumbed Polenta
Make Creamy Crumbed Polenta
This style of crumbed polenta make great canapés or entrees or it’s even perfect for lunch. Try it with some roasted mushrooms or a tomato and basil salsa with some shaved parmesan.
You can also eat your polenta just as it is instead of potato or rice just serve it up before chilli and crumbing.
- 150 gm polenta (1 cup)
- 1.5 litres chicken stock or water
- 100 gm Goat cheese
- 100 gm parmesan, grated
- 50 gm butter
- 5 gm salt
- 1 whole Egg
- 250 ml milk
- 150 gm flour (1 cup)
- 200 gm Panko crumbs (1 packet)
- Rice bran or olive oil for frying
- 500 gm mushrooms field or button
- 100 ml olive oil
- 60 ml balsamic vinegar
- 2 Tablespoons chopped Parsley and basil too if you like
- 5 gm salt and pepper
For very fine quick cooking polenta start with 4 cups of stock and add more if necessary.
This is also great served with a tomato salsa made with chopped tomatoes, chives, parsley & olive oil with balsamic. If you like garlic add that too.
Crunchy grilled pancetta is also great
Find polenta di storo at www.lario.com.au