For the cream:
- 1 onion
- 250g peas
- extra virgin olive oil to taste
- PumpkinFu
- 2 tablespoons nutritional yeast
- Salt, pepper, nutmeg
- 1 tablespoon balsamic glaze
- 1 tablespoon brown sugar
- Salt to taste
- Mint
For 10 cubes of polenta (approximately 100g of dry polenta):
- 500g corn flour
- 2 liters of water
- 15g extra virgin olive oil
- 1 tablespoon coarse salt
Procedure
To make the polenta, place a thick-bottomed steel pot on the stove, pour in the 2 liters of water, when the water is about to boil add the salt, then pour in the flour stirring with a wooden spoon, keep cooking at a high temperature stirring quickly. Also add the olive oil which will help prevent lumps from forming, continue stirring while waiting for it to boil again, then lower the heat to minimum and continue cooking for 50 minutes on a low heat stirring continuously, taking care not to let it stick to the bottom. After 50 minutes the polenta is ready; raise the heat so that it detaches well from the pot, wait to see that it detaches well from the bottom. For the cream, combine the steamed peas, pumpkin, oil, salt, pepper, nutmeg and mint and blend everything together, adding a little water to make the cream more fluid.
Place the cream on the cubes and serve either cold or hot, as desired.
Recipe created and made by Francis Basque
