A delicious creamy “Polenta” served with a piece of fish or roasted chicken or vegetable ragu is my way to treat myself when I crave for something special.
A few weeks ago I served this beautiful polenta with my Sous Vide Hoki Fish with burnt onions and homemade pesto! It was a crackingly delicious combination, the whole thing worked terribly well. The slight burnt, sweet taste of onions, the freshness of the pesto and the tender fish with the polenta was super delicious.
Polenta, a creamy, gluten-free dish and completes your meal!
The first time I read the recipe of Polenta I amazed by its similarities of this dish with Indian Upma, it made with semolina and vegetables and the polenta is usually served with something as I mentioned above. Isn’t that amazing? I love how different cuisines have such similarities!
Polenta in thermomix!
So getting back to this recipe, I made this in Thermomix but I will give both recipes here as it is very easy to make! There are a lot of recipes out there with parmesan cheese but to give that slight different taste I also added pecorino romano cheese, trust me it tastes delicious.
For Pesto recipes check these delicious recipes out:
Healthy Pesto made with all herbs and avocado.
Kale Pesto made with pistachios.
So this is how you make this creamy polenta!
- 180g polenta or cornmeal
- 30g butter
- 20g olive oil
- 300 ml milk
- 700ml veg stock or water
- Salt and black pepper to taste
- ¼ tsp nutmeg powder
- 1 tsp lemon zest
- 40g parmesan
- 40g pecorino
- 2 small onions cut in half
Instructions for stovetop:
Boil milk, water or vegetable stock with oil, salt and pepper. Once it starts boiling add in the polenta/cornmeal slowly while whisking it continuously. Whisking it will prevent the lumps. Cook for 15-18 minutes on a low medium flame. On the stove top it tends to get thick so if needed add more milk.
Add in the butter, nutmeg, lemon zest and both the cheeses, cook for another 5 minutes. Serve hot!
Instructions for Thermomix:
Add the polenta, butter, oil, 250ml milk and water or vegetable stock. Cook on speed 2 on 100 degrees for 10 minutes.
Add in the salt, pepper, nutmeg and lemon zest with rest of the 50 ml milk and cook on speed 2 on 100 degrees for another 5 minutes.
While this is cooking heat a frying pan add in the onions with a few drops of oil. Sprinkle some salt. Burn them till they get a nice char on it.
Now add in both the cheeses and cook for 2 minutes on reverse speed on 100 degrees. Serve hot with burnt onions, drizzle of pesto and your choice of fish, chicken or vegetables.