| Rustic Polenta Pudding November, 2000 Serves 8 / Suggested Wine: Carneros, Saintsbury Pino Noir, Calif., 1990-97, $18. 6 large cloves garlic, minced 4 tablespoons olive oil 1 large or two smaller fennel bulbs, finely diced 4-5 large leeks, sliced into rounds 6 fresh sage leaves, minced or 2 teaspoons dried 4 sprigs fresh thyme, minced, or 1 tablespoon dried 1 bay leaf 1 1/2 cups polenta or cornmeal 1/2 cup Romano or Parmesan cheese 6 egg whites  1. Sauté garlic in olive oil until soft. Add fennel leeks and herbs and sweat, covered for about 15 minutes.2. While leek mix is cooking, bring 5 cups water to a boil. WIth a whisk, pour a steady stream of polenta into boiling water. Reduce temperature to medium and whisk for 15 minutes. The polenta should be the texture of slightly thin mashed potatoes. 3. Stir leek mixture and cheese into polenta. Set aside, covered. 4. Beat egg whites until they form a soft peak. WIth a whisk, fold whites into polenta mixture. Place in a casserole and bake, uncovered, for 45 minutes. As casserole rises and browns on top, loosely place a piece of foil on top to prevent too much browning. Serve immediately. Eric Skokan, executive chef at Gold Lake Mountain Resort, Ward, Colorado. Photography by: Laurie Smith Calories 241,Fat 9,Perfat 35,Cholesterol 4,Carbo 32,Protein 8,Fiber N/A,Sodium N/A |
Advertisement
Rustic Polenta Pudding
Keep up with the latest news with newhope360's On Our Radar daily newsletter
Advertisement
Editor's Picks
Advertisement
Advertisement