A refined dish where soft polenta meets the richness of Parmigiano Reggiano Vacche Rosse shavings and cream, all enveloped in a velvety foam and enhanced by a hint of black pepper and fresh arugula. An Emilian comfort food elevated to contemporary elegance.
Prepare the polenta: Bring the vegetable broth to a boil with half of the milk, then gradually add the cornmeal while stirring vigorously. Cook for 30 minutes over low heat, stirring often, until you achieve a soft polenta. Add 20 g of butter at the end of cooking for extra creaminess.
Prepare the Parmigiano Vacche Rosse cream: In a small saucepan, heat the remaining milk (without boiling). Remove from heat and add 100 g of grated Parmigiano Vacche Rosse, stirring until you obtain a velvety cream. If necessary, blend briefly with an immersion blender for an extra smooth consistency.
Shave thin slices from the Parmigiano Vacche Rosse using a vegetable peeler.
Pour the soft polenta into deep plates, compact it towards the edge, leaving some space on the other half of the plate. Place the Parmigiano Vacche Rosse shavings on top and drizzle with the hot cream. Finish with freshly ground black pepper and a few leaves of fresh arugula.
To impress:
Consume immediately for maximum creaminess. It can be stored in the refrigerator and gently reheated by adding a little milk.
Italia, Emilia Romagna
| Energy (kcal) | 164.19 |
| Carbohydrates (g) | 12.83 |
| of which Sugars (g) | 1.75 |
| Fat (g) | 9.58 |
| of which Saturates (g) | 4.87 |
| Protein (g) | 7.18 |
| Fiber (g) | 0.47 |
| Sale (g) | 0.28 |
