Polenta Recipe by Swiss Chef Thomas Wenger

Name: Polenta Recipe by Swiss Chef Thomas Wenger
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 1 h 55 min
Yield: 4 servings
Ingredients: 130 grams polenta corn meal; 50 grams White onions; 30 milliliters olive oil; 5 grams garlic clove; 600 milliliters water; 100 g parmesan

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4.9

138 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 55 mins
Servings
4 servings
Course
Main Course
Cuisine
Swiss

Polenta Recipe by Swiss Chef Thomas Wenger

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

130 grams polenta corn meal Bramata brand is best
50 grams White onions chopped
30 milliliters olive oil
5 grams garlic clove chopped
600 milliliters water
100 g parmesan

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Instructions

Sautee the chopped onion and garlic in olive oil until translucent.
Add the water and bring to boiling point. Season with the salt, nutmeg, pepper and add the bay leaf to the boiling liquid.
Under continued stirring, add the coarse polenta corn meal in a slow but steady stream to the boiling liquid.
Bring the polenta one more time to boil, cover and then place the pan on the side of the stove and cook on very low heat under by approximately 120° C (250° F) for approximately 1 hour 20 minutes.
In a saucepan melt the butter and cook it until “hazelnut” brown and foamy.
After cooking of the polenta, take out the bay leaf and swing in the Parmesan cheese and the some of the brown butter. Adjust seasoning before serving and pour the rest of the brown butter over the polenta just before serving.