Orange Polenta With Orange Balsamico Sauce

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.

• Ready In: 45 mins
• Serves: 4
• Yields: 4

Ingredients

• 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

1. Filet two oranges, set aside.
2. Juice the remaining orange and mix the juice with stock, olive oil, garlic clove (whole), thyme, rosemary and salt and bring to a boil.
3. As soon as the liquid is boiling, remove garlic clove, thyme and rosemary.
4. Slowly stir in the cornmeal, reduce heat and let simmer, stirring constantly, until the polenta is no longer gritty (about 10 minutes).
5. Stir in grated pecorino (or parmesan cheese), set aside.
6. 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.
7. As soon as the butter is molten, add the orange filets, gently heat and immediately serve with polenta.