gratin of Polenta #jacques pepin #kqed
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Thanks for your time!
I’m cooking panta I’m doing a gr pant
and I want to show you a way of doing it
which is a bit different than
conventional way so you know the
panta basically it’s already one to four
I have one cup here and good cup of uh
great
panta
uh C meal uh white or yellow to
everything work fine I have one cup here
and I put four cup of
cold a chicken stock in that case here
you can put water and uh of course and
some chicken
Bas and I said I hate when the pant you
cook it it start boiling and it bubble
and explode all over the place and give
you a hard time doing it this way put it
into the oven and it dilute very well
when it’s cold like this you know it
doesn’t cuz often when you have your
boiling stuck and you put p in it it
fall LP right away so you have to be
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careful aluminum fil just to cover
it must be covered
here I should probably taste it in
depend on
the yeah my stock is salted there so
it’s fine test it some sometimes the
stock that you get is
really has no salt at all sometime it
does have salt so you have to adjust
okay
350 45 minute
about and that said that you know P got
about the easiest way to do just make
the p liquid in the oven 45 minutes and
here you have it here I could serve it
this way as you see beautifully creamy
and all that but if you want to make it
a little Fanci here and this is a panta
you can use even the type of pant or
grits or you know corn me the same thing
you can use the one which take a long
time to cook or the instant one is the
same thing here I’m going to put about
a thir of a cup of so of cream on top of
it and you can let that cool off if you
want and do that the day after or like
now this is still hot so I’m going to
put it in the oven under the
broiler if I were to do it the day
before of course then I would um I would
put it in the oven like 350 for another
30 minutes or so so and I about probably
a third of a cup of uh parmesan cheese
or mozzarella or any of this and that
now I’m going to put that for a few
minute under the broiler so that’s it
now to and you’ll see the
texture is a beautiful texture of palon
here and really an easy way to do it so
it doesn’t splatter all over the place
like it does very
often happy cooking
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