VEGETARIAN

Polenta Leaves with Vegetable Millefeuille and Coriander Sauce

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

I used both yellow zucchini (for the millefeuille) and green (for the vegetable vermicelli) — mainly for a variety of colors on the plate.

Ingredients

Polenta - 10.6 oz
Milk - 10 fl oz
Chicken Broth - 10 fl oz
Butter - 2 tablespoons
Grated Pecorino Pepato Cheese - 4 tablespoons
Courgette - ½ piece
Vegetable Oil - 3 fl oz
Beetroot - ½ piece
Chopped Sage Leaves - 1 teaspoon
Mascarpone Cheese Unagrande - 2 tablespoons
Green Peas - 3.5 oz
Melted Cheese - 0.9 oz
Chopped Sage Leaves - 1 teaspoon
Onion - 0.4 oz
Carrot - 0.4 oz
Orange Bell Peppers - 0.4 oz
Wheat Flour - 2 tablespoons
Orange Bell Peppers - 0.4 oz
Ground coriander - 1.8 oz
Marinated cherries - 4 pieces
Heavy cream - 3.5 oz
Mint Leaves - 4 pieces
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

For the polenta leaves, line a square mold with a side of 20 cm with plastic wrap or foil. Pour 300 ml of milk and broth into a saucepan, bring to a boil over medium heat, and gradually add the polenta while stirring vigorously. Reduce the heat and cook, continuing to stir, for 5 minutes. Remove from heat, add 1 tablespoon of butter and Parmesan. Spread the mixture in a thin layer in the prepared mold, let it set for several hours, then cut out 16 leaves using cookie cutters. Heat 2 tablespoons of vegetable oil in a pan and fry the polenta leaves on both sides until golden brown. Place them on a kitchen towel.

Step 2

For the vegetable millefeuille, set aside 20 grams of zucchini, slice the rest into 12 discs, season with salt and pepper. Heat 1 tablespoon of vegetable oil in a pan and fry the discs on both sides until golden brown. Place them on a kitchen towel.

Step 3

For the beetroot ragout, boil and peel the beetroot, then cut it into small cubes. Heat 0.5 tablespoons of butter in a pan and sauté half of the onion until translucent. Add the beetroot and thyme, remove from heat, and stir in 1 tablespoon of mascarpone. Let it cool slightly, then add half of the grated mozzarella. Season with salt and pepper to taste.

Step 4

For the green pea ragout, heat 0.5 tablespoons of butter in a pan and sauté the remaining onion until translucent. Add the green peas and mint, remove from heat, and stir in 1 tablespoon of mascarpone. Let it cool slightly, then add the remaining mozzarella. Season with salt and pepper to taste.

Step 5

For the vegetable vermicelli, finely chop the yellow and green zucchini, carrot, red and yellow bell peppers. Soak the vegetables in the remaining 2 teaspoons of milk for 10–15 minutes, then pat dry with a kitchen towel, coat in flour, and deep-fry until golden.

Step 6

For the coriander sauce, blanch the coriander, then puree it with the cream. Strain the sauce through a sieve, seasoning with salt to taste.

Step 7

To serve, place a small cooking ring in the center of a plate. Place one disc of zucchini at the bottom, then ¼ of the beetroot ragout, another disc of zucchini, ¼ of the green pea ragout, and top with a third disc of zucchini. Carefully remove the metal ring. On top of the zucchini millefeuille, place a small amount of vegetable vermicelli, a cherry tomato, and a mint leaf. Arrange four polenta leaves around the millefeuille, adding a bit of sauce to the plate. Prepare three more servings in the same way.