Food & Wine Magazine, May 2024, p.52
4.8 stars
4.8 stars
I loved this dish but thegrandcruman did not as he didn't like the artichokes and vinegar-y-ness to it. I think it's restaurant-worthy with all of its really great flavors. If anything, the polenta itself was super flavorful!
Ingredients: quick-cooking polenta, fennel, marinated artichoke hearts, Castelvetrano olives, raisins, dry white wine, sherry vinegar, water, whole milk, butter, shallots, garlic, extra-virgin olive oil, sugar, Kosher salt, black pepper
Tips/Notes:
- Minced instead of slicing the garlic
- Used regular raisins that we had on hand
- Shorted the salt (1/2 tsp instead of 3/4 tsp) in the vegetable mixture and also shorted it in the polenta
- Added olives when serving as thegrandcruman isn't a fan of olives
- Forgot to add the mint leaves and red pepper for garnish
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