#crispypolenta

MOST RECENT

Nothing beats brunch on a sunny Sunday morning. This crispy polenta with roasted truffle mushrooms, grilled asparagus, poached eggs with truffle hollandaise and shaved parmesan is an absolute for a Sunday morning. ☀️🍳🥚🥦
#breakfastideas #melbourneeats #melbournefood #melbournebreakfast #melboirnecafe #melbournefoodie #melbournebrunch #melbournetodo #melbournelife #melbourneiloveyou #sundaybrunch #brunch #sunday #crispypolenta #poachedeggs #truffle #foodphotography #foodphotographer

Have you tried our Crispy Skin Chicken? Cosimo’s twist on a chicken marsala! Available at any of our four locations! .
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#cosimos #carnesection #crispyskin #frenchedchickenbreast #crg #crispypolenta #hudsonvalley #instafoodie #cosimosbrickoven #orderup #hvmag #cosimosfamilytradition #foodiesofinstagram

For those of you non-City workers that don’t wanna make a trip to Canary Wharf, Duck & Waffle Local has arrived! All boxes well and truly ticked - innovative dishes, great flavours, varied menu, exceptional service. Couldn’t pick a standout dish as they were all so good. Thanks to D&WL for an awesome experience!
#weekdaybrunch #duckandwaffle #crispypolenta #deepfriedbao #duckfatfries #chocolatepeanutbutterbars #babyfriendlydining #likeforlike #likeforfollow

Join us this Sunday at our Dogpatch location for brunch, live music, & colorful mimosas! Boost your nutrition with our organic fresh pressed juices while adding a bit of bubbly fun! .
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Carolina shrimp, charred cabbage, crispy polenta, pickled radish, ajo blanco.

Delicious brekky @shortstrawhawthorn yesterday. Tried their wild mushrooms cooked with chilli + garlic, truffle cream, crispy polenta and a poached egg 🍄🙌🏼

Boom....#scallops y’all. Can’t really see it but there’s some #crispypolenta under there! #dinnerisserved #getinmybelly

Expectations for our Wild Mushrooms with crispy polenta, dashi cream, pickled wood ear mushrooms, pecorino and poached egg =☝🏾Reality = Even better than the pic.

Crispy polenta cakes 🙏🏼✨ I pan fried these in a little coconut oil and added a sprinkle of sea salt. Then topped with fresh diced tomatoes, cucumber, yellow bell pepper, red onion & cilantro. Salty, sweet, crispy, creamy, delicious. 👌🏼

{Pumpkin Week, Recipe 6: Rosemary Pumpkin Polenta Fries} •

I love (love, love) crispy polenta, but I’m not crazy about frying, or anything else that makes a splattery mess and results in a house that smells like oil. •

Broiling it gives me the same thing I’m after: a crispy crust with an incredibly tender center, even when cut into planks. •

For these, I made a version of my standard (cheater?) polenta, replacing a portion of the water with puréed pumpkin. I also went against tradition by adding a beaten egg to the pumpkin before cooking, to up the stability of the final product. These could also be baked at about 400, turning every 10 minutes (be very careful the first turn or two because they’ll still be closer to soft than firm.) •

ROSEMARY PUMPKIN POLENTA FRIES

1 egg
1 1/2 cups pumpkin purée
1 teaspoon kosher salt
A couple grinds black pepper
Water
1 cup polenta
1 large sprig rosemary, leaves stripped and finely chopped
2 tablespoons unsalted butter, cubed

Grease bottom and sides of a rectangular container (mine was about 8”x10”). In large liquid measuring cup, beat egg. Stir in pumpkin purée, salt and pepper. Add enough water to equal four cups. Transfer to large wide stockpot. Add polenta. Bring to a boil, whisking constantly. Cook 3 minutes more (be careful — hot polenta pops). Reduce heat to medium and whisk 4-5 minutes more, or until quite thick and feeling harder to stir. Whisk in rosemary and butter. Carefully taste and adjust. Transfer to prepared container. Let cool 20 minutes. Chill 2 hours, or until completely cold and firm. Cover until ready to use or carefully invert onto a cutting board. Set oven rack about 4 inches from broiler heat source. Heat broiler. Cut into fries (mine are about 3/4” x 4”). Carefully transfer to greased baking sheet. Coat with olive oil cooking spray. Broil. If your broiler is like mine, you may need to adjust the baking sheet’s placement every few minutes, to reach all the fries. Once they’re slightly firm on top (5-7 minutes), carefully flip. Spray again. Continue until golden and firm. Broilers are funky though: keep an eye on the situation. Grate cheese over (this is ricotta salata), if desired.

My go to dish at any restaurant. Some nice diver scallops. 😋 the sea bass also deserves an honorable mention. @thearbourpasadena

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