POLENTA BLANCA CON MOLLEJAS

Introduce the white polenta as the star of the dish.

Explain the cooking time and characteristics of white polenta from Córdoba, Argentina.

Discuss the importance of the starch content in the polenta.

Mention the ideal ratio for cooking polenta: 5 parts liquid to 1 part polenta for a creamy texture.

Heat milk until it reaches a gentle boil.

Add garlic and parsley to the milk for flavor.

Incorporate salt gradually to avoid over-salting the dish.

Mix the polenta into the boiling milk, maintaining the 5:1 ratio.

Cook for approximately 14 minutes, stirring regularly to ensure creaminess.

Discuss the importance of different textures in the dish and how polenta serves as a base for various ingredients.

Introduce peanuts in different forms as a crunchy element to complement the creamy polenta.

Showcase local cheeses and their role in enhancing the dish.

Equipment Needed

Spice Level:

Dietary

Allergens