Internationally known chef and New Zealand native Jason Roberts brought his lively 'down under' culinary flare to the Fox 8 studio as he shared one of his favorite recipes for Grilled Polenta with Fox 8's Kristy Capel.
Jason is in town to emcee the Fabulous Food Show and he also will be doing a cooking demo on Sunday.
Click here to learn more about the Fabulous Food Show.
Grilled Polenta with Soft-Boiled Egg and Proscuito
Jason loves polenta because of its versatility. He says he loves it soft or firm and any time of the day. Jason says wet polenta works with braised meat and vegetable dishes and grilled firm polenta works as a great substitute for a bruscetta topped with your favorite ingredients. The recipe below is for firm polenta
2 cups of chicken stock or lightly salted water
½ cup fine or instant polenta
2 Tblspns butter
1/3 cup Grated Parmesan
Ground Black Pepper
A little corn starch
Extra virgin olive oil
6 thin slices of proscuito
Bring the stock or water to the boil in a medium sized saucepan,
Slowly pour in the polenta whisking at the same time in order to stop the polenta from clumping together
Reduce the heat to low and continue to cook out the polenta for a further 12-15 minutes, you will find the polenta starts to pull away from the sides of the pan, add in the butter, cheese and black pepper. If serving wet or soft, keep warm till ready to serve.
For firm polenta, pour out onto a plate or tray and spread out to form a roundish cake ¾ inch thick and set aside to cool for 30 minutes before cutting into slices/wedges or triangles.
Slice the polenta into ½ inch thick slices and either brush with a little olive oil and grill on either side for a few moments on a hot grill plate, or place into a heavy based pan (dusted with a little, tapioca/corn or rice flour to prevent sticking) with a little olive oil and cook on either side till golden.
To Soft Boil the eggs, spoon eggs into a pot of boiling water and set a timer for 6 minutes, after this time remove from pot and place into cold water for 30 seconds, gently peel the egg and serve along side the grilled polenta, a few slices of proscuito, drizzle with a little Extra virgin olive oil, a good crack of fresh black pepper and serve