Prepare Polenta Cakes: In a saucepan, bring Heavy Cream to a simmer. Gradually whisk in Polenta and cook, stirring constantly, until thickened (about 10-15 minutes).
Remove from heat and stir in Parmesan Cheese, Egg, Salt, and White Pepper. Let cool slightly.
Shape the polenta mixture into 6 small cakes.
Heat Clarified Butter in a frying pan over medium heat.
Fry the polenta cakes for 3-4 minutes per side, or until golden brown and crispy.
Prepare Toppings: In a small bowl, combine Crème Fraîche, Chives, and Lemon Juice.
Serve the polenta cakes topped with Smoked Salmon and Crème Fraîche mixture.
Ingredients
6
1 cup120 gFine Polenta
1/2 cup120 mLHeavy Cream
1/4 cup60 mLParmesan Cheese-grated
11Egg-large
1/4 tsp1.25 mLSalt
1/8 tsp0.625 mLWhite Pepper
4 oz115 gSmoked Salmon-sliced
1/2 cup120 mLCrème Fraîche
1 tbsp15 mLChives-finely chopped
1 tbsp15 mLLemon Juice-freshly squeezed
2 tbsp30 mLClarified Butter
Equipment
Saucepan
Whisk
Frying Pan
Mixing Bowl
Measuring Cups and Spoons
Instructions
Prepare Polenta Cakes: In a saucepan, bring Heavy Cream to a simmer. Gradually whisk in Polenta and cook, stirring constantly, until thickened (about 10-15 minutes).
Remove from heat and stir in Parmesan Cheese, Egg, Salt, and White Pepper. Let cool slightly.
Shape the polenta mixture into 6 small cakes.
Heat Clarified Butter in a frying pan over medium heat.
Fry the polenta cakes for 3-4 minutes per side, or until golden brown and crispy.
Prepare Toppings: In a small bowl, combine Crème Fraîche, Chives, and Lemon Juice.
Serve the polenta cakes topped with Smoked Salmon and Crème Fraîche mixture.
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