Ingredients
-
1¾ cups (400 ml) Chicken broth
-
scant 1¾ cups (250 g) Polenta
-
1 stick minus 1 tbsp (100 g) Unsalted Butter
-
2¼ cups (150 g) finely grated Parmesan Cheese
-
1–2 tbsp Buttermilk
-
Sea Salt
-
freshly ground Black Pepper
-
Corn & Olive Topping
-
¼ stick 2 tbsp Butter
-
6 oz (175 g) Baby Corn
-
1 oz (30 g) green Olives
-
Popcorn Sprouts
Directions
Steps
|
1
Done
|
Combine the stock with 1 litre/quart of water and bring to the boil in a saucepan. Season with salt and pour in the polenta/cornmeal in a slow stream, whisking constantly, until incorporated. Reduce the heat and simmer gently for about 40 minutes, stirring occasionally, until soft. |
|
2
Done
|
Towards the end of cooking, stir in the butter, Parmesan, buttermilk, black pepper and more salt, if needed. |
|
3
Done
|
To make the topping, melt the butter in a frying pan/skillet. Add the corn and sauté over a medium heat until browned. Stir in the olives and fry for 1 minute. Top the polenta with the olive, corn and butter mixture and garnish with popcorn sprouts, if liked. |
