Waffled Polenta

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A waffled Polenta is an exceptional canvas to flaunt your favorite dishes, and in this case, it was my Eggplant Puttanesca with Grilled Mediteran Chicken. 

Super easy and fast to make, which can be made a day or two in advance. 


Add butter and chopped shallot to a saucier with a pinch of salt. Saute until soft and slightly caramelized. 

Add the stock or water with teaspoons of salt. Bring to a boil and add the Polenta and keep stirring until creamy. You will know when it's done (about 15-20 min) because it will be very smooth with no crunch. Lower flame/heat to the lowest setting. 

Now add Butter, Herb cream cheese, Pecorino cheese, and the seasoning. Taste and adjust for salt, pepper, and other seasonings. Remove from heat, and when it gets between 130-135, it will be time to temper the eggs. 


You can adjust this recipe to suit your palate but to make the waffle the bread crumbs and eggs are a must!!


Start tempering the eggs by adding 2-3 Tbl of Polenta. After about 6 Tbl and after it's thoroughly mixed, add to the Polenta and mix well. 

Toss in the Bread Crumbs and mix very well. Give it a taste and keep adjusting until you are happy. I also added chives and parsley!!

If you want, you can refrigerate for a day or two, then make the waffle. 






At this stage, you will need to add some type of liquid so you can make the waffle. I added some cream. As the Polenta cools it becomes dense. 





Be careful not to remove it too soon or otherwise it will fall apart. Test for stability. 















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