Monsieur Lapin's Polenta Savoyarde (La Polenta Savoyarde De Monsieur Lapin)
Serves: 2
Shirley Senger
1 January 1970
Based on User reviews:
40
Spice
54
Sweetness
53
Sourness
44
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 cups
Whole Milk1 tsp
Fine Sea Salt1 cup
Heavy Cream4 tbsps
Extra-Virgin Olive Oil1 small
Onion (peeled and slided)Directions:
1
Preheat the broiler
2
Set the oven rack about 3 inches from the heat In a large, heavy saucepan, bring the milk, sea salt, and nutmeg to a boil over high heat
3
(Watch it carefully, because milk will boil over quickly
4
) Add the polenta in a steady stream; stirring constantly with a wooden spoon, cook until it is thickened and leaves the side of the pan as it is stirred, about 2 minutes
5
Remove the pan from the heat
6
Stir in the cream and half of the cheese, stirring to blend thoroughly
7
Pour into a 1-quart gratin dish, evening out the top with a spatula
8
Sprinkle with the remaining cheese
9
Place the gratin dish on the oven rack and broil until the cheese is golden and bubbling, 1 to 2 minutes
10
Serve, with warm tomato sauce alongside
11
In a large skillet, heat the oil, onions, garlic, and salt over moderate heat
12
Cook just until the onions are soft and translucent, 3 to 4 minutes
13
Place a food mill over the skillet and puree the tomatoes directly into the pan
14
Add the bouquet garni and stir to blend
15
Simmer, uncovered, until the sauce is thickened, about 15 minutes
16
Taste for seasoning
17
Remove and discard the bouquet garni
18
The sauce may be served immediately, stored in the refrigerator for up to 2 days, or frozen for up to 3 months