Polenta Gratin with parmesan Recipe
 
Prep time
Cook time
Total time
 
Recipe type: Appetiser
Cuisine: French Cuisine
Ingredients
For the polenta:
  • Polenta – 220g
  • Water – 900 ml
  • Cream 30% – 275 g
  • Butter – 50g
  • Grated parmesan cheese – 100 g
  • Salt to taste
For concassé:
  • Tails of shrimps – 400 g
  • Leek – 60 g
  • Zucchini – 0.5 pc
  • Bulgarian pepper – 0.5 pc
  • Tomato – 1 pc
  • Olive oil – 80ml
  • Butter – 50 g
  • Garlic – 3 cloves
  • Thyme – 2 sprigs
  • Salt and pepper to taste
Instructions
For the gratin preparation:
  1. Water bring to a boil and pour out the polenta into the pan, continuously stirring with a whisk.
  2. Add cream, some Parmesan and butter and knead until smooth.
  3. Refill with salt.
  4. When the polenta will thicken, remove it from the fire and pour on the baking sheet.
  5. Give 5 minutes stay to cool the upper layer, and sprinkle with remained parmesan.
  6. Put in the oven and bake until golden brown using grill mode.
  7. Gratin is ready.
For concassé:
  1. Shrimps are cleaned from chitin, leaving only the tail.
  2. Make an incision along the back and remove the esophagus.
  3. Making concasse from vegetables and fry in a red-hot pan (all vegetables except tomatoes), add the thyme and garlic.
  4. When the vegetables are slightly faired revenir, add the shrimps, without reducing the fire, but making sure that nothing is slightly burnt.
  5. When the shrimps are almost ready, add the tomatoes, butter, salt and pepper.
  6. We spread the shrimps on a piece of polenta gratin.
  7. Decorate with a sprig of thyme.
Recipe by Food'n'chef at https://old.foodnchef.com/graten-iz-polenty-s-parmezanom/