Mobile Menu
'
Ingredients: |
Procedure: |
Bordelaise Sauce:
Polenta Cakes:
|
Sweat the meat and shallots until meat is tender. Pour the wine and the port into the pan. Bring to a boil, and reduce by half. Add veal stock. Continue to reduce till slightly thick, season to taste with salt and pepper, strain and reserve it. Amount of polenta depends on how much you need. The formula is one part polenta, to 4 parts water, of which one third of the liquid is chicken stock. Bring liquid to a boil, add polenta. Put in a little butter and olive oil. Cover, simmer until done. Reserve until cool. Put polenta in half sheet pans, or aluminum cake pan lined with parchment paper that is brushed with olive oil. Take crème fraiche, and fold thickly grated parmesan cheese mixture until evenly distributed, and has a creamy texture. Spread it like icing on the cake, and cut it, and then bake it about 4 minutes at 450 – 475 degrees. |