fbpx Polenta espuma, diots sausages à la Mondeuse recipe

Polenta espuma, diots sausages à la Mondeuse recipe

Espuma de polenta, diots à la Mondeuse
Preparation time
30 min
Cooking time
60 min

Some history

Taking its roots in the  culinary traditions of Savoie, "polinte" is corn meal that varies in thickness of grain. 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.


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


The polenta: Cook the polenta for 25 minutes with the milk and cream, add the agar-agar and cook for a further 3 minutes.


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.

Wine suggestion

Mondeuse Arbin
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