Polenta and parmesan gratin

…and this is the polenta I did to go with with the pork loin with roasted peppers and garlic & parsley olive oil. Also a Ferran Adrià’s The Family Meal dish, it is über-delicious and creamy. Probably the best polenta I ever had. For sure, I will do it again. M. even suggest it might go well with Portuguese style codfish.

Polenta and parmesan gratin

Ingredients (for 6)

• 900ml water
• 150g polenta (quick cook variety, which will take about 5-10min to get ready)
• 300ml whipping cream
• 2 teaspoon butter
• 120g Parmesan cheese finely grated
• 4 tablespoon Parmesan for the gratin

Method

Pre-heat the grill to high (top shelf of stove, about 180oC)

Poor the water into a saucepan and bring to boil. Sprinkle in the polenta a little at the time, whisking continuously.

When all the polenta has been added, cook for 2 minutes over a medium heat, whisking continuously.

Pour in the cream and cook for another 2 minutes.

Gradually add the first quantity of Parmesan cheese and add the butter.

Keep whisking until the polenta has thickened. Season with salt.

Poor the polenta into a large backing tray or heatproof dish. The polenta should be about 1 cm deep.

Leave the polenta to stand 5 minutes and then sprinkle with the second quantity of grated Parmesan.

Put in the stove and grill until the cheese is golden and bubbling.

Serve immediately.