Cheesy Saged PolentaMake on Drop
This is a fantastic option to accompany most main meals requiring the fill them up principle. It does stick to your ribs, creating a full feeling! hahaha. The growing kidlets will love it. I personally cannot stop once I have made this so I stay away in general. It is DEEE-licious!
Add more butter, more cheese, more sage at will. You really cannot go wrong. This first appeared in For Food's Sake, my very first cookbook after leaving Thermomix in Australia. It is out of print, but I still have copies in my store. Well worth the spend, if I say so myself! Go get one!!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 100 Grams parmesan, cubed
- 100 Grams mozarella, cubed
- Handfuls fresh sage leaves, without stalks
- 2 Teaspoons Pink Salt Flakes BUY
- 60 Grams Umami Paste Recipe
- 200 Grams quick cooking polenta
- 600 Grams liquid stock of choice
- 60-80 Grams Unsalted Butter cubed BUY
Place cheeses and sage leaves into the Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
Place salt, Umami paste, polenta and stock into the Thermomix bowl and cook 8 min/100°C/speed 4.
Add cheese mixture and butter and blend 1 min/speed 4.
Serve immediately garnished with sprigs of sage and of course, more butter!
Polenta can be very bland if you don't add a lot of flavour, so don't be shy. Add anything you like. A looser mixture is better than a stiff one as well, as it will thicken on standing. So add more liquid if you feel the texture is a bit solid!
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