The secret of a successful polenta is liquid-grind ratio and rest. To achieve a velvety texture that doesn’t freeze instantly, cook the polenta in a mixture of broth and milk, then enrich generously at the end of cooking to stop freezing.
It’s a mix of rustic and cool. The secret: Braise the fennel very slowly with a little sugar or honey to caramelize, which breaks its sometimes too powerful side and harmonizes perfectly with the sweetness of corn.
🌿 The ingredients “Strength & Flavor”:
(Good for 4 people)
1. The Heart Of Corn:
200g -> Polenta (thin or medium).
50 cl -> Vegetable broth.
50 cl -> Whole milk (or oat milk for more sweetness).
40g -> Butter or 2 C. to S. of Mascarpone.
2. The Braised Fennel:
2-> Large fennel bulbs (cut into thin slices).
1 C. to S. -> Liquid Honey.
The juice of -> 1/2 lemon.
3. The Bouquet of Herbs:
1 small bouquet -> Chive, flat parsley and dill.
40g -> grated parmesan
Salt and pepper -> from the mill.
🍳 The Preparation (Braise, Infuse and Blend! )
The Fenouil: In a sauna, heat a fillet of olive oil. Lay down the fennel slices. Let it gold for 5 minutes per face. Add honey, lemon juice, salt and cover. Leave to low heat for 15 mins.
Polenta: In a large saucepan, bring the milk and broth mixture to a boil. Pour the polenta in the rain while whipping vigorously to avoid lumps.
Cooking: Lower the heat to a minimum and let cook according to the time indicated (often 5 to 10 min for an express polenta), stirring regularly with a wooden spoon until the preparation comes off the walls.
Flavouring: Out of the fire, add butter (or mascarpone), parmesan and finely chopped fresh herbs. Mix well to achieve a shiny and supple texture.
Dressage: Spread the creamy polenta into hollow plates. Lay the braised fennel slices on top. Sprinkle with fennel juice to cook.
📊 Summary of the recipe
Prep time: 15 minutes + 20 minutes of baking
Number of Servings: 4
Calories per serving: About 280 kcal
Dish: Full vegetarian dish / side dish
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