Recipe by Mia in Germany
I saw this in a tv cooking show in 2002 and scribbled the recipe down. It was meant as a side for some kind of veal which I don't remember, but I mostly serve it with salmon. For reduced stock, reduce 2 cups of chicken stock to 1 cup by simmering. In place of pecorino you can also use parmesan cheese.
Top Review by Annacia
I made a single serving to have a hot lunch today. It's getting quite chilly in these parts and what a welcome surprise it was. I was expecting something like a basic porridge with some orange but it's really so much more. Really delicious.
- 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 See How It's Made
- 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.