> Recipes > Parmesan

Basil polenta

Basil polenta

PT45M

1
Put the chicken stock, the lemon juice, rosemary sprigs and salt into a saucepan and bring to a simmer. Remove the sprigs
  • 600ml of white chicken stock
  • 50ml of lemon juice
  • 3g of rosemary
  • 4g of salt
2
Slowly whisk in the polenta until it starts to thicken. Whisk in the butter. The polenta will take around 20 minutes to cook. As it thickens, swap the whisk for a wooden spoon. Should the polenta get too thick, add a little more stock
  • 200g of polenta
  • 80g of butter
3
Once the polenta is cooked, cover with a sheet of greaseproof paper and place onto a clean tray. Leave in the fridge to cool until set, approximately 2 hours
4
For the second part of the polenta preparation, heat the stock first in a pan, then add 400g of the chilled polenta. Heat throughly, then add the crème fraiche, butter, lemon juice and Parmesan cheese. Mix thoroughly until smooth
  • 200ml of white chicken stock
  • 40g of butter
  • 100g of crème fraîche
  • 80g of Parmesan
  • 80ml of lemon juice
5
Add the the salt and basil to the finished polenta, and serve immediately
  • 8g of salt
  • 16g of basil leaves

Ingredients

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  • Polenta

  • Basil polenta

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