Name: Pow's Polenta Recipe
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Ingredients: 1 cup Natura e Alimenta biodynamic polenta; 4 cups filtered water; rosemary infused oil; Emile Noel organic balsamic vinegar; Emile Noel organic olive oil; organic cane sugar; 1 organic carrot; 3 pcs eryngii mushroom; 1 pc organic lotus root; 1 medium sliced organic pumpkin; 6 pcs organic cherry tomatoes; fennel fronts (for garnishing); pea sprounts (for garnishing)

Pow’s Polenta Recipe

Servings

2-3

servings

Prep time

hour

Cooking time

hour

This recipe was created and shared by our team at The Gardens, Pow (or sometimes known as Brendon). 2 ways to cook with biodynamic polenta, fine dining style!

Ingredients

1 cup Natura e Alimenta biodynamic polenta
4 cups filtered water
rosemary infused oil
Emile Noel organic balsamic vinegar
Emile Noel organic olive oil
organic cane sugar
1 organic carrot
3 pcs eryngii mushroom
1 pc organic lotus root
1 medium sliced organic pumpkin
6 pcs organic cherry tomatoes
fennel fronts (for garnishing)
pea sprounts (for garnishing)

Directions

We are going to prepare two types of polenta in this recipe- soft polenta and a pan seared polenta. Pan-seared polenta needs to be prepared a day before. Let’s start by boil filtered water in a pot. Gradually add in the polenta and stir every few minuted to prevent the polenta from sticking to the pot.
Cook the polenta under medium heat. When you see that the polenta has thicken into a porridge like texture, turn off the heat and drizzle in a some of rosemary oil. Polenta should be thick and creamy, it should not be loose or runny or watery.
Put the cooked polenta in a container and press it down tightly, leave it in the fridge overnight to harden.
The next day, remove polenta from fridge. Cut them into squares or triangles and pan sear them under low heat in olive oil.
Prepare some soft polenta by repeating the same steps, step 1 and 2.
Prepare the vegetables. Slice the carrots, pumpkin, lotus roots, eryngii mushroom, and quarter the cherry tomatoes.
Blanch the sliced carrots and pumpkins in boiling water until slightly soft.
Saute the mushroom with oil, season with salt and pepper.
Fry the lotus roots until they turn golden brown.
Now it’s time to assemble the dish. Prepare a clean plate. Dollop a generous spoon of soft polenta and smear it on the plate. Roll the carrot and pumpkin slices and plate them around the polenta. Add the pan seared polenta, and place some eryngii mushroom beside the seared polenta. Add on the lotus roots and cherry tomatoes, garnish with fennel fronts and pea sprouts.
Voila, polenta 2 ways is done! Serve while hot, enjoy!