Creamy polenta with shavings and cream of Parmigiano Reggiano Vacche Rosse

Preparation

1. STEP 1 OF 4

   Prepare the polenta: Bring the vegetable broth to a boil with half of the milk, sprinkle in the cornmeal while stirring vigorously. Cook for 30 minutes on low heat, stirring often, until you get a soft polenta. Add 20 g of butter at the end of cooking for extra creaminess.

2. STEP 2 OF 4

   Prepare the Parmigiano Vacche Rosse cream: In a small saucepan, heat the remaining milk (without boiling). Remove from heat and add 100 g of grated Parmigiano Vacche Rosse, stirring until you get a velvety cream. If necessary, blend briefly with an immersion blender for an extra smooth consistency.

3. STEP 3 OF 4

   Shave thin slices from the Parmigiano Vacche Rosse using a vegetable peeler.

4. STEP 4 OF 4

   Pour the soft polenta into deep plates, compact it towards the edge, leaving some space on the other half of the plate. Place the Parmigiano Vacche Rosse shavings on top and drizzle with the hot cream. Finish with freshly ground black pepper and a few leaves of fresh arugula.

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General Information

Analysis

Macronutrients (100 gr)