Roasted Polenta with Balsamic Sauce

[kirra]

Roasted Polenta with Balsamic Sauce

Ingredients:

Polenta:

3 cups chicken stock
3 cups heavy cream
pinch nutmeg
1/4 teaspoon ground white pepper
1 teaspoon salt
1 cup polenta meal
1 cup semolina
1/2 cup grated fontina
1 cup parmesan

Balsamic Sauce:

1 pint balsamic vinegar
1 chopped shallot
2 quarts stock
6 peppercorns
2 bay leaves
1 stick sweet butter

Preparation:

Polenta:
Combine stock, cream, grated nutmeg, salt and pepper in a large heavy gauge pot. Bring liquid to a boil, then add the polenta and semolina gradually while stirring.

Continue to cook over moderate heat while stirring constantly. Polenta is ready when it begins to pull away from the sides of the pot (approximately 10-15 minutes).

Remove from heat and stir in all the fontina and 3/4 cup parmesan cheese until will incorporated. Spread polenta evenly on oiled sheet trays. Be sure to use trays that are not warped and spread to a thickness of approximately 3/4 inch.

Cool trays to room temperature, then cover with parchment and refrigerate. These may be prepared 48 hours in advance.

Balsamic Sauce:
Reduce the vinegar with the chopped shallots to a syrup consistency. Add the stock, bay leaves and peppercorns. Reduce to a sauce consistency and strain. Yields 1 pint

Final Preparation:
Cut polenta into squares or triangles. Put on a buttered sheet pan, sprinkle generously with leftover parmesan cheese and put in a 500F oven until golden brown. Remove from oven and finish sauce.

Bring sauce to a simmer and whisk in butter, adjust salt and pepper to taste and pour on plates before polenta. Yield: 6 servings

Note: This is the very best recipe for polenta I have ever used. The ratio of liquid and dry ingredients is 3/1. I encourage you to change the recipe as you see fit.

The stock you use is your choice, possibilities include: roasted chicken, veal, rabbit (if using canned broth, do not salt any portion of the recipe).

The polenta and first reduction should freeze very well if you wanted to double or triple the recipe. Just be sure to cut the polenta and separate with wax paper. Also divide the sauce into separate batches.