Chef Will Brunk’s polenta cake. Photo by Jeff Freeman
Polenta Cake
Servings: 10 servings
Ingredients
- 1¾ cups heavy cream
- 3¼ cups vegetable stock
- 1 cup polenta
- 2 cups butter
- 1 cup grated Parmesan cheese
- ¼ teaspoon nutmeg
- 1 teaspoon salt
- Scant ¼ teaspoon pepper
- 1 tablespoon oil
Instructions
- Bring cream and vegetable stock to a boil. Slowly whisk in polenta. Cook for about 30 minutes, whisking frequently. Stir in butter, Parmesan, nutmeg, salt, and pepper. Pour onto sheet pan with 2-inch-tall sides. Chill until firm. To serve, cut into equal squares. Heat oil in pan and sear polenta cakes for 5 minutes per side until golden brown.
