Polenta (5:1) cooked in chicken fond (2/3) and water (1/2). With butter, Grana Padano, salt and pepper mixed in at the end. Served with garlicy-bacon-tomato sauce on top.
Polenta (5:1) cooked in chicken fond (2/3), milk (1/3) and minced garlic. With butter, Telemea, salt and pepper mixed in at the end. Served with sour cream on top.
Polenta (4:1) cooked in milk. With butter, cream cheese, salt and pepper mixed in at the end. Served with caramelized red onions (with Marsala wine) and fresh tomatoes.
by Rox_-
1 Comment
* for the first one I meant to write “water (1/3)” as in “a third” of the liquid is water.