Polenta
+
Burrata
Serves:
4 as a main
6-8 as a side
Time: 45minutes - 1 hour
I just love polenta. I love it in all of it's textures -- firm and crisped up like a fry, or thin and soft like a pudding. It makes a delicious base for this very August dish, where every bite brings a new flavour to your mouth!
1/2c Cornmeal
2c Chicken Stock
1c 2% Milk
1/4t Salt
50g Butter
2 Cobs Corn
2 Medium Heirloom Tomatoes
1 Peach
2 Italian Sausages
3T Pesto
4T Olive Oil
1/2 Lemon, juiced
1x250g Buratta
Fresh Basil for Garnish
Prep
Shuck the corn and turn on the BBQ. BBQ the cobs of corn, turning every 5 minutes until evenly charred all over, 20-25 minutes. Once the corn is done, let it cool until it is easy to handle. Cut all of the corn off the cobs and set aside.
Cut the tomatoes and peaches into thin slices.
Remove the sausage from the casing and cook in a frying pan, squishing with a spatula as it cooks to crumble it.
Stir together the pesto, olive oil and lemon juice. Set aside.
Combine the milk, chicken stock and salt in a medium pot. Bring to a simmer, stirring regularly to prevent the milk from burning on the bottom. While stirring, slowly stream in the polenta, followed by half of the corn kernels. Continue to stir until the polenta has thickened to the consistency of a pudding. Taste and season as needed.
To Plate:
Pour the polenta into a large serving bowl. Sprinkle the cooked, crumbled sausage all over with the other half of the corn kernels. Place the tomato and peach slices nicely on top of that. Put the burrata in the centre of the bowl and drizzle with all of the lemony pesto. Garnish with fresh basil leaves. Enjoy warm!
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