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grilled bacon and sage polenta pancake with garlic cream and parmesan

Brunch, Gluten free, Salted


Recipe for 12 tapas


250 Gr
1 Liter(s)
Boiling water
12 Thin slice(s)
12 Leaf(ves)

Garlic cream

125 Ml
Chicken stock
125 Ml
35% cooking cream
12 Clove(s)
125 Ml
Grated parmesan
  • Salt and pepper

Preparation time: 30.00 min

Preheat your Oven at 400.00 °F

  • Polenta

    Cover a baking tray with saran wrap.

    Bring a pot of water to a boil, pour the polenta (slowly pour, like rain) and whisk non stop.

    Once the polenta unstick easily from the pot, pour on the baking tray (layer of min 1 cm).

    Once firm, cut squares of 5cm x 5cm.

    Cut the bacon slices in 2. Wrap the polenta squares with bacon slices. Put a sage leaf on top. Wrap again the squares with the rest of the bacon.

    Sear in a hot skillet your squares of bacon, flip upside down and put aside on a baking tray.

  • Garlic cream

    Bring to a boil the cream and the broth, add the peeled garlic cloves.
    Let simmer for few minutes to cook the garlic and mix everything in a blender.

    Pour in a bowl, add the cheese and mix. Season to taste with salt and pepper.

    The cream should be thick like tooth paste.

  • Plating

    You can leave the squares as is or slice them diagonally and add the garlic cream on the side.

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