Servings: 8
Prep Time: 10 minutes
Chill Time: 4 hours
Cook Time: About 20 minutes
Ingredients
- 250 ml (1 cup) milk
- 250 ml (1 cup) 35% cream
- 500 ml (2 cups) low-sodium chicken broth
- 5 ml (1 tsp) thyme
- 1 clove garlic, minced
- 200 gr (7 oz) cornmeal, medium
- 60 ml (4 tbsp) butter, cubed
- 250 ml (1 cup) parmesan cheese, grated
- 60 ml (4 tbsp) olive oil
- salt and pepper to taste
Preparation
- In a saucepan, bring the milk, cream, broth, thyme, garlic, salt and pepper to a boil.
- Using a strainer, filter and pour the liquid back into the saucepan.
- Heat the pan over very low heat and pour in the semolina in a drizzle, stirring constantly for about 10 minutes, until the semolina absorbs the liquid.
- Incorporate the butter and then the parmesan. Check the seasoning.
- In a gratin dish lined with parchment paper, spread the polenta.
- Let cool then refrigerate for 4 hours.
- Unmold and cut the polenta into cubes.
- In a hot frying pan, brown the polenta cubes in olive oil for 1 minute on each side.
- Let cool.
