Polenta Cake With Orange Blossom Yogurt, Berries, And Pistachios
Serves: 2
Jewel Boehm
1 January 1970
Based on User reviews:
41
Spice
46
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Line fine-mesh sieve with double layer cheesecloth and set over medium bowl
2
Transfer yogurt to lined sieve, then pull up and tie together edges of cheesecloth, wrapping yogurt into bundle
3
Cover with plastic wrap and allow to drain in refrigerator at least 8 hours or overnight
4
(The yogurt can be prepared 2 days ahead
5
Once drained, transfer to airtight container and refrigerate, covered
6
) In medium heavy saucepan, combine milk and sea salt with 3/4 cup water
7
Bring to boil over high heat, then gradually whisk in polenta, until smooth
8
Reduce heat to low and cook, uncovered, whisking often, until very thick, about 25 minutes
9
Spread into 8- x 8-inch baking dish and cool slightly
10
Cover and chill until firm, at least 6 hours or overnight
11
(Polenta can be prepared ahead and refrigerated, covered, up to 1 day
12
) Bring small pan of water to boil
13
Add pistachios and boil, uncovered, 1 minute
14
Drain, then roll between towels until brown papery skins are removed
15
Set pistachios aside
16
If using charcoal grill, open vents on bottom, then light charcoal and preheat grill to moderately high
17
If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high
18
Brush grill rack with oil
19
Cut polenta into 4 rectangles and grill, turning once, until heated through and crusty, about 3 minutes per side
20
Remove from heat and slice each rectangle in half diagonally to produce 2 wedges
21
While polenta is on grill, transfer thickened yogurt to small bowl, discarding liquid, and stir in orange blossom water and honey
22
Divide polenta wedges among 4 plates, top with yogurt, and garnish with strawberries and pistachios
23
Serve immediately
24
Line fine-mesh sieve with double layer cheesecloth and set over medium bowl
25
Transfer yogurt to lined sieve, then pull up and tie together edges of cheesecloth, wrapping yogurt into bundle
26
Cover with plastic wrap and allow to drain in refrigerator at least 8 hours or overnight
27
(The yogurt can be prepared 2 days ahead
28
Once drained, transfer to airtight container and refrigerate, covered
29
) In medium heavy saucepan, combine milk and sea salt with 3/4 cup water
30
Bring to boil over high heat, then gradually whisk in polenta, until smooth
31
Reduce heat to low and cook, uncovered, whisking often, until very thick, about 25 minutes
32
Spread into 8- x 8-inch baking dish and cool slightly
33
Cover and chill until firm, at least 6 hours or overnight
34
(Polenta can be prepared ahead and refrigerated, covered, up to 1 day
35
) Bring small pan of water to boil
36
Add pistachios and boil, uncovered, 1 minute
37
Drain, then roll between towels until brown papery skins are removed
38
Set pistachios aside
39
If using charcoal grill, open vents on bottom, then light charcoal and preheat grill to moderately high
40
If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high
41
Brush grill rack with oil
42
Cut polenta into 4 rectangles and grill, turning once, until heated through and crusty, about 3 minutes per side
43
Remove from heat and slice each rectangle in half diagonally to produce 2 wedges
44
While polenta is on grill, transfer thickened yogurt to small bowl, discarding liquid, and stir in orange blossom water and honey
45
Divide polenta wedges among 4 plates, top with yogurt, and garnish with strawberries and pistachios
46
Serve immediately