Polenta espuma, diots sausages à la Mondeuse recipe
on l\'a retrouvée dans le nord de l\'Italie (Polenta)
150g fine polenta
The Creamed corn:
½ of a 250g tin of sweetcorn
The diots sausages:
8 smoked diots
2 garlic cloves
1 bouquet garni
50cl Mondeuse wine
25cl veal juices
Cook the polenta for 25 minutes with the milk and cream, add the agar-agar and cook for a further 3 minutes.
<strong>The creamed corn.</strong>
Bring all the ingredients together to the boil.
Mix in a blender and strain, then stir in the polenta and put in a siphon with 2 gas cartridges.
Maintain at a temperature of 70°C in a bain-marie until guests arrive.
<strong>The diot sausages.</strong>
Put the 8 diot sausages in a casserole dish.
Add the aromatics: a carrot, an onion, two garlic cloves and the bouquet garni.
Sweat the meat and the aromatics.
Add half a litre of Mondeuse wine and reduce the liquid.
Add the veal juices and cook for an hour.
Drain the juices and reduce further.
Arrange the foam on the plate, arrange the diot sausages and dress with the Mondeuse sauce.
The chef's trick
dans le comté de Nice