vegetarian recipe:

polenta pie gratinée

ingredients

water 1 lt
cornmeal, coarse ground 200 gm
extra virgin olive oil 1 tbs
garlic clove, minced 3 pc
leek whites (brunoise) 2 pc
mushrooms (sliced thin) 100 gm
hot red pepper flakes ¼ tsp
plum tomato, chopped 2 pc
thyme, chopped 2 tsp
sage, shredded 2 tsp
parmesan cheese, grated 25 gm

production

1. Bring the water to a rolling boil in a sauce pot over high heat, season, whisk in the cornmeal in a very thin stream.
2. Stirring constantly, allow mixture to return to a boil, then reduce heat to medium and simmer the cornmeal for about 25 minutes; stir periodically, (the cornmeal is properly cooked when it forms a heavy mass that pulls cleanly away from the sides of the pot
3. Lightly oil 10 tartlet moulds
4. Pour cooked cornmeal into the moulds and spread it evenly while working some of the mixture up the pan sides, forming a shell, cover and refrigerate until firm
5. Heat the olive oil in a skillet over medium-high heat, add the garlic, leeks, mushrooms, and red pepper flakes; cook, stirring frequently, until the leeks are translucent and tender
6. Stir in the tomatoes, thyme, sage, and pepper, simmer until any moisture from the tomatoes cooks away, about 2 minutes
7. At service, uncover the shell and fill it with the hot mushroom and tomato mixture, sprinkle the top with cheese, place in a hot oven until the cheese is nicely melted and glaze under the salamander if required

chef notes:

 

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