Fresh Croissants, Danish & French Pastries every Sat & Sun

CALL: (678) 795-2002

Yields8 Servings
 1 tbsp VSOP Cobrancosa Extra Virgin Olive Oil
 2 Shallots, finely minced
 2 cloves Garlic, finely minced
 2 cups Polenta
 4 cups Chicken Broth, or vegetable stock
 ½ cup Pecorino Romano Cheese, grated
 1 tbsp VSOP Cobrancosa Extra Virgin Olive Oil
 Fine Sea Salt
  Fresh Cracked Black Pepper, to taste
 2 inches VSOP Cobrancosa Extra Virgin Olive Oil, for frying
1

In a 3+ quart sauce pan heat one tablespoon of Cobrancosa EVOO. Saute the shallots until translucent, about three minutes. Add the garlic and saute for another minute. Add the broth and bring to a simmer. While stirring constantly, add the polenta in a steady stream. Continue stirring constantly for 20-25 minutes until the polenta is thick.

2

Add the cheese, remaining tablespoon of Corbancosa EVOO, and season with additional salt and pepper to taste. Immediately pour the polenta in to a 9"x13" baking dish and allow to cool. Refrigerate covered in plastic wrap.

3

Cut the polenta in to sqaures or rectangles approximately 3" x 3" in size. Heat 2" of Cobrancosa EVOO to 350 degrees on a deep fry thermometer in a heavy, deep sided frying pan. Fry the polenta slices a few at a time, approximately 3-5 minutes per side until golden brown. Serve the pork (Slow Braised Pork with Tomato & Fennel Sugo) in large shreds with the sauce from the pan over the hot, crispy polenta. Serves 8.

Ingredients

 1 tbsp VSOP Cobrancosa Extra Virgin Olive Oil
 2 Shallots, finely minced
 2 cloves Garlic, finely minced
 2 cups Polenta
 4 cups Chicken Broth, or vegetable stock
 ½ cup Pecorino Romano Cheese, grated
 1 tbsp VSOP Cobrancosa Extra Virgin Olive Oil
 Fine Sea Salt
  Fresh Cracked Black Pepper, to taste
 2 inches VSOP Cobrancosa Extra Virgin Olive Oil, for frying

Directions

1

In a 3+ quart sauce pan heat one tablespoon of Cobrancosa EVOO. Saute the shallots until translucent, about three minutes. Add the garlic and saute for another minute. Add the broth and bring to a simmer. While stirring constantly, add the polenta in a steady stream. Continue stirring constantly for 20-25 minutes until the polenta is thick.

2

Add the cheese, remaining tablespoon of Corbancosa EVOO, and season with additional salt and pepper to taste. Immediately pour the polenta in to a 9"x13" baking dish and allow to cool. Refrigerate covered in plastic wrap.

3

Cut the polenta in to sqaures or rectangles approximately 3" x 3" in size. Heat 2" of Cobrancosa EVOO to 350 degrees on a deep fry thermometer in a heavy, deep sided frying pan. Fry the polenta slices a few at a time, approximately 3-5 minutes per side until golden brown. Serve the pork (Slow Braised Pork with Tomato & Fennel Sugo) in large shreds with the sauce from the pan over the hot, crispy polenta. Serves 8.

Pecorino Romano Polenta

No Comment

You can post first response comment.

Leave A Comment

Please enter your name. Please enter an valid email address. Please enter a message.