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POLENTA RECIPE BY SWISS CHEF THOMAS WENGER

POLENTA RECIPE BY SWISS CHEF THOMAS WENGER

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Ingredients

Adjust Servings:
130 grams bramata brand is best
50 grams white onions chopped
30 millilitres Olive Oil
5 grams garlic clove chopped
600 millilitres Water
Cuisine:
  • Serves 4
  • Medium

Ingredients

Directions

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Polenta is one of those things I despised as a child and only really got to appreciate when I became a chef. Polenta is a great alternative to pasta, rice and potatoes and goes well with chicken, rabbit and grilled sausages. Polenta traditionally is cooked in saltwater only, but different chefs prefer to use beef bouillon, milk or a mixture of it. It really depends on each individual’s preference. For different taste and textures, replace the Parmesan cheese with Mascarpone, Ricotta or soft goat cheese. Grilled mushrooms, vegetables or crisp Parma ham also make a great addition to polenta.

  1. Sautee the chopped onion and garlic in olive oil until translucent.
  2. Add the water and bring to boiling point. Season with the salt, nutmeg, pepper and add the bay leaf to the boiling liquid.
  3. Under continued stirring, add the coarse semolina in a slow but steady stream to the boiling liquid.
  4. Bring the polenta one more time to boil, cover and then place the pan on the side of the stove and cook on very low heat under by approximately 120C for approximately 1 hour 20 minutes.
  5. In a saucepan melt the butter and cook it until “hazelnut” brown and foamy.
  6. After cooking of the polenta, take out the bay leaf and swing in the Parmesan cheese and the some of the brown butter. Adjust seasoning before serving and pour the rest of the brown butter over the polenta just before serving.

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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