A refined dish where soft polenta meets the richness of Parmigiano Reggiano Vacche Rosse flakes and cream, all wrapped in a velvety foam and enhanced by a note of black pepper and fresh arugula. An Emilian comfort food brought to contemporary elegance.
Prepare the polenta: Bring the vegetable broth and half of the milk to a boil, then gradually pour in the cornmeal while stirring vigorously. Cook over low heat for 30 minutes, stirring often, until you get a soft polenta. Add 20 g of butter at the end of cooking for extra creaminess.
Prepare the Parmigiano Vacche Rosse cream: In a small saucepan, heat the remaining milk (do not boil). Remove from heat and add 100 g of grated Parmigiano Vacche Rosse, stirring until you get a velvety cream. If necessary, briefly blend with an immersion blender for an extra smooth texture.
Make thin flakes from the Parmigiano Vacche Rosse using a vegetable peeler.
Pour the soft polenta into deep plates, compact it towards the edge, leaving some space on the other half of the plate. Arrange the Parmigiano Vacche Rosse flakes on top and drizzle with the warm cream. Finish with freshly ground black pepper and a few fresh arugula leaves.
To impress:
Consume immediately for maximum creaminess. It can be stored in the refrigerator and gently reheated by adding a little milk.
Italia, Emilia Romagna
| Energy (kcal) | 164.19 |
| Carbohydrates (g) | 12.83 |
| of which Sugars (g) | 1.75 |
| Fat (g) | 9.58 |
| of which Saturates (g) | 4.87 |
| Protein (g) | 7.18 |
| Fiber (g) | 0.47 |
| Sale (g) | 0.28 |
