Tuesday, November 28, 2006

Fontina Polenta with Foie Gras

A true Friullian specialty discovered while touring the region there a few years ago. The trick is to get your polenta tasting very cheesy.

  1. Polenta
  2. Foie Gras (cooked)
  3. French butter
  4. Fontina
  5. Ground Pepper + maldon salt


  1. Cook your polenta according to package instructions; make sure there's sufficient salt and pepper
  2. When done, add enough fontina so that the whole thing becomes quite cheesy
  3. Heat your butter till it becomes brown butter
  4. Slice up your foie gras
  5. Assemble slice of foie gras on a plate, add a spoonful of polenta on the side
  6. Sprinkle Maldon sea salt on the foie gras to give the smooth texture a crunchy contrast
  7. Drizzle brown butter all over
(Courtesy of David Richter)
UPDATE: Made this dish at my Sis's birthday party for the Sunday after dinner. Very important! You only need 20 or so gramms of Polenta per person for this dish and cheesyness is definately a must. I used fresh foie gras which I don't recomend. It melts up and when you put that on top of the cheesy polenta the whole thing becomes way rich.

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