Thomas Keller’s creamy polentaPosted: October 27, 2013
It was not my intention to make this a polenta cook-off between two of the best chefs in the world… Adrià’s polenta is a very popular dish in this blog, and I get to cook it often. However, this polenta looked so creamy and fluffy, I had to give it a go… The mobile calorie intake units My guests got a bit worried about the extra calories, but ate it all without too much complaining. The general consensus was that it was indeed creamy – a bit too much even.
- 1.5 L (=6 cups) of chicken or vegetable stock
- 2 tablespoons minced garlic
- salt to taste
- about 500g of coarse polenta
- 600 mL (=2.5 cups) of heavy cream
- 170 grams ( =12 tablespoons ) of unsalted butter cut into pieces
- freshly ground salt and pepper
- olive oil
Combine the stock, garlic and sprinkle with salt in a large sauce pan. Bring to a boil. Pour in the polenta in stream and cook over low heat, stirring often, stirring often, for about 20min, until the polenta is quite dry and coats the bottom of the pan. The moisture must evaporate, because it will be replaced with fat.
In the meanwhile, warm the cream in a small pan
Increase the cream under the polenta to medium and stir in the butter. Add a cream, about half a cup at the time, and let the polenta absorb it all before adding more. Season to taste with salt and pepper.