La Mosa
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5.0
3 reviews
Excellent
La Mosa
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Polenta Pudding from Alto Adige
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Ingredients
- 700 ml 3 cups whole milk
- 600 ml 2-1/2 cups water
- salt
- 50 g 1-3/4 oz cornmeal
For the thickening paste:
- 20 g 2-1/2 Tbs flour
- 30 ml 1 fl oz water
To finish the dish:
- 30 g 1 oz or 2 Tbs butter, or more to taste
- black pepper
Instructions
- In a skillet or braiser, preferably made of copper or carbon steel, bring the milk and water to a simmer. Add a small pinch of salt and the cornmeal, whisking vigorously as if you were making polenta. Let the mixture simmer for about 30-40 minutes, stirring from time to time.
- In a small bowl, whisk together the flour and water into a paste.
- A few minutes before the mosa is done simmering, whisk in the paste. It should thicken into a creamy porridge. When done, taste and adjust for seasoning.
- Meanwhile, melt the butter in a small saucepan over gentle heat, until it turns hazelnut brown.
- Take the pudding off heat and serve it in its own skillet, topped with the browned butter and, if you like, a good grinding of black pepper.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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