This recipe comes from Eric Skokan, chef and owner of Black Cat Bistro and Black Cat Organic Farm in Boulder, Colorado. Accompany with a lovely pinot noir.
Rustic Polenta Pudding
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Ingredients
- 6 large cloves garlic, minced
- 4 tablespoons olive oil
- 1 large or 2 smaller fennel bulbs, finely diced
- 4-5 large leeks, sliced into rounds
- 6 fresh sage leaves, minced or 2 teaspoons dried
- 4 sprigs fresh thyme, minced or 1 tablespoon dried
- 1 bay leaf
- 1 1/2 cups polenta or cornmeal
- 1/2 cup Romano or Parmesan cheese
- 6 egg whites
Instructions
- Sauté garlic in olive oil until soft. Add fennel, leeks, sage, thyme, and bay leaf; sweat over low heat, covered, for about 15 minutes.
- While leek mix is cooking, bring 5 cups water to a boil. WIth a whisk, pour a steady stream of polenta into boiling water. Reduce temperature to medium and whisk for 15 minutes. The polenta should be the texture of slightly thin mashed potatoes.
- Stir leek mixture and cheese into polenta. Set aside, covered.
- Beat egg whites until they form soft peaks. Gently fold whites into polenta mixture. Place in a casserole and bake, uncovered, for 45 minutes. As casserole rises and browns, loosely place a piece of foil on top to prevent too much browning. Serve immediately.
Recipe Notes
Nutrition Facts
Rustic Polenta Pudding
Amount Per Serving
Calories 241
Calories from Fat 81
% Daily Value*
Total Fat 9g
14%
Cholesterol 4mg
1%
Total Carbohydrates 32g
11%
Protein 8g
16%
* Percent Daily Values are based on a 2000 calorie diet.
Photography by: Laurie Smith
PER SERVING: 241 cal, 9g fat, 4g chol, 32g carb, 8g protein
