Ingredients
- 3/4c polenta shopping list
- 3c h2o shopping list
- 1c heavy cream shopping list
- 1 fat pinch thyme shopping list
- 1oz procuito sliced thin and cut into batonettes shopping list
- fleur de sel and coarse black pepper to taste shopping list
- 6 egg whites shopping list
How to make it
- bring water to a boil and "rain" polenta in *note do not dump in or it will clump* bring back to a boil and reduce to very low heat, cover and cook out about 20 minutes
- transfer polentato a mixing bowl and mix in cream, thyme and procuitto, seasno with the S&P, I like to trow in a couple of the yolks from the seperated eggs, do so after the cold cream is added or else temper the yolks in.
- whip the whites into a meringue, stiff peaks but not iceburgs
- fold the meringue into the pudding
- pour into a greased, lined baking dish, make sure the sides of the pan are taller than the ingredients as they will rise
- bake at 350 see note*
- * note this is basically a souffle that is intened to fall, for a firmer pudding let rise and fall in the oven, you can let it brown a little too, you can also let it rise and pull it out before it falls for a softer spoonbread, about 30 min. but whatever you decide, don't open the oven for at least 20 min
- enjoy but keep in mind this is a semi advanced preparation and requires skill, time, and desire to do it without taking shortcuts, this is not a Rachel Ray quick fix
People Who Like This Dish 2
- jolielives The Catskill Plateau , NY
- kakedog Dallas, TX
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 1 people-
Like that you provide options for preferred texture. True that it's reworked southern. And no offense to Rachel, but thank you Kakedog.
Jo & Lee
jolielives
in The Catskill Plateau loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "