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Milanese corn polenta with goat's cheese foam

  • 2h
    • Préparer 1h 10m
    • Préparer 50 min
Recipe for WMF Aromatic cookware

Ingrédients

4 Personnes
  • 1 Corn on the cob
  • 1 Onion
  • 1 Garlic
  • 1 tbsp. Butter
  • 60 g Instant polenta
  • 0.1 g Saffron
  • 400 g Vegetable broth
  • 150 ml Cream
  • 50 g Grated pecorino
  • 1 tbsp. Butter
  • Salt & pepper as needed
  • 80 g Fresh goat cheese
  • 50 ml Cream
  • 2 tbsp. Corn broth
  • 2 sprigs Marjoram

Preparation

Étape 1
OUR WMF TIP IN ADVANCE: The Fusiontec Aromatic pots from WMF offer excellent heat conduction and retention, which is particularly advantageous when preparing polenta. The even heat ensures that the polenta cooks uniformly and achieves a creamy consistency without burning or clumping.
Étape 2
Begin by boiling the corn on the cob in salted water for 40 minutes. Cut the corn off the cob, setting aside a few pieces.
Corn on the cob
Étape 3
Blend the rest with some cooking water into a fine puree. Reserve some of the cooking water and set it aside.
Étape 4
WMF TIP: If fresh corn on the cob is not available, canned corn can be used instead.
Étape 5
Finely dice the onion and garlic and sauté in butter. Add the polenta and saffron, then pour in the broth and cream. Let the polenta simmer for 5 minutes. Stir in the pecorino, corn puree, and butter, then season with salt and pepper.
Onion
Garlic
tbsp. Butter
g Instant polenta
g Saffron
g Vegetable broth
ml Cream
g Grated pecorino
tbsp. Butter
Salt & pepper as needed
Étape 6
Mix the fresh goat cheese with the remaining cream and corn broth, bring briefly to a boil, then blend until a foam forms. Distribute the polenta on plates. Torch the reserved corn pieces and arrange them on the polenta along with the marjoram and goat cheese foam.
g Fresh goat cheese
ml Cream
tbsp. Corn broth
sprigs Marjoram

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