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Here is another of our favorite recipes in which the key element is…of course, the cheese! The proper amount of good Pecorino Romano perfects the recipe. We got it from a famous chef at a restaurant in Sao Paulo, Brazil. It took a while to convert the measurements to American Standard, and we had to replace some of the ingredients that are difficult to find in the U.S. But we think you’ll agree it was well worth it. One hard to find ingredient we left in the recipe was truffle oil. Truffle oil adds an elegant touch to the recipe, but it is optional. Good extra-virgin olive oil can also be substituted. If you do want to include the truffle oil, it can be found here .
For the polenta:
- 1 ¾ Cups of precooked Italian polenta
- Homemade chicken broth (recipe below)
- 1 Tablespoon of Butter (we recommend Fresh Amish Butter)
- 2 cups of heavy cream
- Grated Pecorino Romano cheese, to taste
- Optional: Truffle oil to finish (Good extra-virgin olive oil can also be used)
For the chicken broth:
- ½ Gallon of water
- 10 oz. of finely chopped chicken breast
- Chopped Vegetables:
- 1 carrot
- 1 onion
- 1 large potato
- ½ cup of leeks
- ½ cup of chives
- salt and pepper to taste
Simmer all of the ingredients over medium heat until the liquid volume is reduced by approximately half. Cover and refrigerate for 12 hours (overnight if possible) skim the visible fat off of the top before using. Makes approximately 1 quart.
Heat the prepared broth and slowly stir in the polenta. Continue to stir until slightly thick. Add the butter and the heavy cream. Pour into a medium baking pan and sprinkle the grated Pecorino Romano on top. Heat in oven just long enough to melt the cheese. Finally, lightly sprinkle with truffle oil.