Polenta espuma, diots sausages à la Mondeuse recipe
Some history
Taking its roots in the culinary traditions of Savoie, "polinte" is a more or less fine cornmeal. It is originally an Alpine ingredient. Other than in Savoie, it can be found in the North of Italy (polenta), in the Tessin region of Switzerland, in Nice, but also in Bulgaria, Romania and Moldova.
Ingredients
The polenta:
- 150g fine polenta
- 2,2l milk
- 450g cream
- 4g agar-agar
The Creamed corn:
- 25cl milk
- 250g cream
- ½ of a 250g tin of sweetcorn
The diots sausages:
- 8 smoked diots
- 1 carrot
- 1 onion
- 2 garlic cloves
- 1 bouquet garni
- 50cl Mondeuse wine
- 25cl veal juices
Preparation
The polenta:
Cook the polenta for 25min with the milk and cream, add the agar-agar and cook for a further 3min.
The creamed corn:
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.
The diot sausages:
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.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.