Milanese corn polenta with goat's cheese foam

2h
- Preparation 1h 10m
- Cooking 50 min

Recipe for WMF Aromatic cookware

Ingredients

4 People

1 Corn on the cob
1 Onion
1 Garlic
1 tbsp. Butter
60 g Instant polenta
0.1 g Saffron
400 g Vegetable broth
150 ml Cream
50 g Grated pecorino
1 tbsp. Butter
Salt & pepper as needed
80 g Fresh goat cheese
50 ml Cream
2 tbsp. Corn broth
2 sprigs Marjoram

Preparation

Step 1

OUR WMF TIP IN ADVANCE: The Fusiontec Aromatic pots from WMF offer excellent heat conduction and retention, which is particularly advantageous when preparing polenta. The even heat ensures that the polenta cooks uniformly and achieves a creamy consistency without burning or clumping.

Step 2

Begin by boiling the corn on the cob in salted water for 40 minutes. Cut the corn off the cob, setting aside a few pieces.

Corn on the cob

Step 3

Blend the rest with some cooking water into a fine puree. Reserve some of the cooking water and set it aside.

Step 4

WMF TIP: If fresh corn on the cob is not available, canned corn can be used instead.

Step 5

Finely dice the onion and garlic and sauté in butter. Add the polenta and saffron, then pour in the broth and cream. Let the polenta simmer for 5 minutes. Stir in the pecorino, corn puree, and butter, then season with salt and pepper.

Onion

Garlic

tbsp. Butter

g Instant polenta

g Saffron

g Vegetable broth

ml Cream

g Grated pecorino

tbsp. Butter

Salt & pepper as needed

Step 6

Mix the fresh goat cheese with the remaining cream and corn broth, bring briefly to a boil, then blend until a foam forms. Distribute the polenta on plates. Torch the reserved corn pieces and arrange them on the polenta along with the marjoram and goat cheese foam.

g Fresh goat cheese

ml Cream

tbsp. Corn broth

sprigs Marjoram