Orange Polenta With Orange Balsamico Sauce
photo by threeovens
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 3 oranges
- 1 garlic clove
- thyme, 4 sprigs
- rosemary, 1 sprig
- 1 teaspoon salt
- 1 2⁄3 cups stock
- 2 tablespoons olive oil
- 4 1⁄4 ounces cornmeal
- 1 3⁄8 ounces pecorino cheese, grated
- 4 tablespoons balsamic vinegar
- 1 3⁄8 ounces butter
- 1 teaspoon brown sugar
- 1 cup chicken stock, reduced
directions
- Filet two oranges, set aside.
- Juice the remaining orange and mix the juice with stock, olive oil, garlic clove (whole), thyme, rosemary and salt and bring to a boil.
- As soon as the liquid is boiling, remove garlic clove, thyme and rosemary.
- Slowly stir in the cornmeal, reduce heat and let simmer, stirring constantly, until the polenta is no longer gritty (about 10 minutes).
- Stir in grated pecorino (or parmesan cheese), set aside.
- In a saucepan combine balsamico and brown sugar, slowly bring to a boil and let caramelize. Carefully pour in reduced stock, bring to a boil, reduce heat and add butter.
- As soon as the butter is molten, add the orange filets, gently heat and immediately serve with polenta.
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