Parmigiano Reggiano Mousse With Polenta Recipes
PARMIGIANO REGGIANO MOUSSE WITH POLENTA
Ricetta Parmigiano Reggiano mousse with polenta Preparazione: un paio d'ore - Stagionatura Parmigiano Reggiano: 24 mesi primo
Provided by Parmigiano Reggiano
Categories primo
Number Of Ingredients 19
Steps:
- 1. Mousse: Bring double cream and garlic to the boil and simmer for 5 minutes. Remove from heat and whisk in Parmigiano Reggiano until smooth. Whisk in gelatine until combined. Add egg yolk and whisk again. Season and strain through a sieve. Fold in whipped cream. Transfer to a container and chill until set. 2. Polenta: Boil 700 ml water and add a pinch of salt followed by polenta, whisking continuously. Cook gently for 20 minutes then whisk in butter and Parmigiano Reggiano. Pour into an oiled baking tray and spread evenly. Refrigerate to set. 3. Mushroom Garnish: Heat oil in a non-stick pan. Add mushrooms and cook until softened. Add pine nuts and toast. Remove from heat, add parsley and red wine vinegar. Season. 4. To Serve: Serve polenta with Parmigiano Reggiano mousse and mushroom garnish.
QUICK PARMIGIANO REGGIANO POLENTA
Provided by Food Network
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cook polenta in boiling water according to package directions. Once the polenta has absorbed most of the water whisk in the butter, cheese, parsley and salt and pepper. Serve immediately.
SOFT PARMIGIANO POLENTA
Steps:
- Add the milk, bay leaf and 1 1/2 cups water to a medium saucepan. Bring to a boil over medium-high heat and season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT! When the mixture has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta for 30 to 40 minutes, adding water to loosen it up if the polenta becomes too thick.
- When the polenta is thoroughly cooked¿it should look creamy and not feel gritty on your tongue¿remove it from the heat and stir in the Parmigiano and mascarpone.
- Serve immediately, or place a sheet of plastic wrap right on the surface of the polenta to prevent a skin from forming.
- To reheat: Add a little water to the polenta and heat over low to medium heat, stirring constantly to prevent burning.
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- Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
- Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
- Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.
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