Creamy Polenta & Polenta Cake

Por Chef Jean-Pierre · 30 min

Ingredientes

Modo de preparo

1. Heat the chicken stock in a saucepan, add the buttermilk and bring to a boil.
2. Lower the heat, add the cornmeal slowly and stir with a wooden spoon until it returns to a boil.
3. Immediately lower the heat and keep stirring, scraping the sides and bottom, so it does not stick or burn.
4. Blend the corn and eggs until very smooth, then stir into the polenta.
5. Add the cheeses and mix well, then cook on low heat for about 10 minutes until the polenta starts to thicken.
6. Season with salt and pepper to taste.
7. For the cake: preheat the oven to 375°F (190°C).
8. Butter a cookie sheet, spread the soft polenta over it and smooth the top with a spatula.
9. Bake for about 10 to 15 minutes, then rest at room temperature for at least 2 hours.
10. Cover tightly with plastic wrap and refrigerate for at least 6 to 8 hours.
11. To reheat, cut into portions, then either sauté in a pan with a little olive oil or bake on a parchment- or silicone-lined sheet until the internal temperature reaches 145°F to 155°F (65°C to 70°C).

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