Quick Recipe: I [heart] Saffron Polenta on a bed of Spicy Tomato Salsa and Basil
From Chef Carla
|
Side Dishes
|
American
A little taste of Italy to spice up your night. Best served with red meats.
Prep
00:05
Cook
00:20
Total
00:25
cal
Calories
267kcal
High fat
Total Fat
17g
High sat-fat
Saturated Fat
10g
chol
Cholesterol
46mg
sodium
Sodium
321mg
carbs
Total Carbohydrate
20g
Serving size
318g
Calories from fat
153kcal
Fiber
1g
Protein
11g
Sugar
16g
Servings 2
Ingredients
500
ml
Milk
70
grs
Corn
Meal
Salt
Pepper
1
teaspoon
freshly
grated
Nutmeg
6
-
7
threads
Saffron
2
tablespoon
Parmesan cheese
1
tablespoon
Butter
3
tablespoons
Stonewall Kitchen Spicy
Tomato
Salsa
3
-
4
leaves
Fresh
Basil
,
shredded
Directions
Leave Saffron threads in Milk overnight to infuse with flavour OR
Heat milk slightly and infuse the threads for 20 mins.
Once infused, the milk will be yellowish
Combine Milk, Corn Meal, Salt, Pepper, Saffron and Nutmeg on medium high to give it a first boost of heat.
Lower to medium low heat and simmer for about 20mins until the mixture is thick. (Stir constantly as the corn meal will sink and stick.
Once it starts to bubble, taste. It should be soft (you shouldnt feel any corn - otherwise, cook a little longer)
Remove from heat and add in butter and parmesan cheese. Mix until well blended.
Poor in a shallow baking dish that has been covered with wax paper. Poor the polenta over the was paper and cover with overflowing paper
Cover completely with wax paper. Place in fridge until cool and set (about 1 hour).
Cut out with Heart shaped cookie cutters and fry up with a little butter at high heat to give it a bit of a golden crust.
Serve with Spicy Tomato Salsa and some shredded fresh basil