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Layered Polenta Bread


Method

- Divide milk and stock into 3 equal parts, place each in a saucepan and bring to boil over medium heat.
- Add saffron to the first part, add 1/3 of the corn meal gradually while whisking until thickened. Let it cool.
- Mix tomato paste with second part of milk mixture, add 1/3 of the corn meal while whisking until thickened. Let it cool.
- Mix spinach with the third part of the milk mixture, add 1/3 of the corn meal while whisking until thickened. Let it cool.
- Pour saffron mixture in a greased pan as a first layer, repeat the same with tomato and spinach mixtures until having 3 equal in thickness and different in color layers.
- Refrigerate for about 20 minutes or until firm.
- Flip layered polenta bread on a serving plate, cut into thick slices and serve.


 

Ingredients

1 1/2 cup milk
1 1/2 cup stock
2 cups corn meal
1/2 teaspoon saffron
2 teaspoons tomato paste
2 tablespoons spinach, finely chopped
Salt and white pepper

   
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