Polenta with Smoked Salmon

Polenta with Smoked Salmon


Serve: 6
Ingredients:

  • 1/2 pound piece smoked salmon, cut into 3/8 inch dice

  • 18 whole fresh chives

  • 3/4 cup instant polenta

  • 1 large bunch of fresh chives, cut into half inch lengths

  • Leaves from 1/2 bunch fresh Italian parsley, roughly chopped

  • Parmigiano-Reggiano curls (can be made with a vegetable peeler)

  • 1/2 cup pine nuts, toasted

  • 3 cloves roasted garlic

  • 3 cups water

  • 3 tablespoons unsalted butter

  • 1/2 cup heavy cream

  • 1/2 cup grated Parmigiano-Reggiano

  • 1/2 cup shredded Fontina

  • 1/2 cup extra-virgin olive oil

  • Freshly ground pepper and kosher salt

Methods:

  1. Combine the parsley, chives, garlic, pine nuts and Parmigiano-Reggiano in a food processor. Pulse to chop finely.

  2. Pour in the olive oil in small increments, pulsing quickly after each addition, until the mixture is relatively smooth.

  3. Pour into a bowl and season to taste with salt and pepper. Set aside.

  4. Bring the water to boil over high heat in a saucepan, bring the water to a boil over high heat.

  5. Add 1 teaspoon salt and then slowly pour in the instant polenta while stirring constantly.

  6. As the mixture starts to thicken, reduce the heat to medium-low and continue to stir until the mixture begins to pull away from the sides of the pan, 5 to 7 minutes.

  7. Add the cream, butter, and Fontina and stir until completely incorporated.

  8. Season to taste with salt and pepper.

  9. Divide the polenta among 6 bowls and arrange the salmon in the center of each serving.

  10. Spoon the chive pesto around the salmon.

  11. Garnish with Parmesan curls and a few whole chives, poking the latter into the polenta.

More about Smoked Salmon Recipes


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