La Mosa
User Reviews
5
2 reviews
Excellent
La Mosa
Report
Polenta Pudding from Alto Adige
Share:
Ingredients
- 700 ml whole milk 3 cups
- 600 ml water 2-1/2 cups
- salt
- 50 g cornmeal 1-3/4 oz
For the thickening paste:
- 20 g flour 2-1/2 Tbs
- 30 ml water 1 fl oz
To finish the dish:
- 30 g butter 1 oz or 2 Tbs, 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
2 reviews
Excellent
Other Recipes
You'll Also Love
