Functional Profile
Whole milk contributes liquid and dairy fat to the firm polenta.
Handling
Bring 80 g milk with 280 g water and salt to a low boil before whisking in the coarse polenta.
Culinary Use
The milk remains part of the polenta base that sets, chills, and is later fried.
Referenced by
- Lasagna Bolognese with Béchamel — retrospective whole-Recipe report
- Malted Milk Chocolate Ice Cream with Lindt Milk Chocolate & Milo — retrospective whole-Recipe report
- Maple-Bourbon Butter Pecan Ice Cream — retrospective whole-Recipe report
- Nacho Cheese Sauce — retrospective whole-Recipe report
- Salted Caramel Ice Cream with Salted Caramel Ripple — retrospective whole-Recipe report
- Vanilla Bean Ice Cream — retrospective whole-Recipe report
- Creamy Porcini Mushroom Ragout with Polenta
- Lasagna Bolognese with Béchamel
- Malted Milk Chocolate Ice Cream with Lindt Milk Chocolate & Milo
- Maple-Bourbon Butter Pecan Ice Cream
- Maple Custard Ice Cream
- Nacho Cheese Sauce
- Peanut Butter and Maple Ripple Ice Cream
- Salted Caramel Ice Cream with Salted Caramel Ripple
- Vanilla Bean Ice Cream