Prep 15 mins
Cook 30 mins
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.
- 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.
This is really good and has a great depth of flavor. It is greater than the sum of its parts. I actually ate it by itself for lunch and was quite satisfied, but I could see it going with a nice piece of pork or something.