Honeyed Breakfast Polenta
Molly Schemper - Fig Catering
Chicago, IL
Chef demonstration
Breakfast
All seasons
Demonstrated at Market 3/9/13
POLENTA
- 2 oz butter
- 1 1/2 cup water
- 1 1/2 cup whole milk
- 2 tsp salt
- 1/3 cup honey
- 1 cup Three Sisters' course ground cornmeal
- 4 oz fresh goat cheese
Put butter in a large sauce pan, over medium high heat. Swirl and cook until bubbling and brown. Add the water, milk, salt, and honey to the browned butter. Continue to cook over medium high heat until lightly boiling. Add cornmeal slowly, while whisking. Turn the heat down if the boiling gets too hard or the liquid starts to foam up too much. Continue Stirring. When polenta starts to thicken and looks more like porridge than liquid, add goat cheese and stir until incorporated. Serve warm, garnished with pecans.
PECANS
- 1/2 cup pecan halves
- 2 tbsp white sugar
- 2 tbsp brown sugar
- 1 tbsp water
- 1/2 tsp cinnamon
- 1/4 teaspoon kosher salt
Line a half sheet pan with parchment paper and set aside. Place both sugars and water in a saute pan and set over medium heat. Cook for about 1 minute until sugars melt down and dissolve. Add nuts, cinnamon, and salt and continue to stir until the mixture thickens and coats the nuts, approxmately 2 to 3 minutes. Transfer the nuts to the prepared sheet pan and let cool.
