Corn Age

Ingredients for 2 servings:

• 500 ml milk
• 30 g butter
• Salt
• 250 g polenta semolina
• 40 g hard cheese
• 2 egg yolks (class M)
• 2 tbsp almonds, chopped
• 250 g beef (dry aged beef), preferably entrecote
• pepper
• 4 tbsp olive oil
• 4 leaves of radicchio
• 1 ½ tbsp ketchup
• 2 tbsp balsamic vinegar
• 2 slices cheese (cave cheese)
• 2 tsp mustard
• 2 tbsp mayonnaise
• 4 tbsp corn kernels (roasted)

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Movie burger based on the film “Ice Age”

Bring milk, butter, a little salt, and grated nutmeg to a boil. Stir in the polenta semolina while stirring, and reduce heat to low for 5 minutes. Finely grate the cheese and stir in the egg yolk. Immediately spread the mixture about 1 cm thick into a baking dish (approx. 20 x 20 cm) lined with baking paper, sprinkle with almonds, and allow to set. First cut the meat into thin strips, then very finely dice. Then finely chop with a knife. Season the minced meat with pepper, knead, and form into 2 patties. Use a round cutter (9-10 cm diameter) to cut out 4 circles from the polenta mixture. Tear the radicchio leaves into pieces. Mix together the ketchup and balsamic vinegar. Heat the remaining oil in a pan. Season the patties with salt and pepper and fry for 2-3 minutes on each side. Spread the cheese on the patties after turning them over, then cover and finish cooking. Heat the polenta cakes in a second pan in 2 tablespoons of oil. Fry them over medium heat until golden brown on both sides. Spread 2 polenta cakes with mustard and mayonnaise and top with radicchio and patties. Spread ketchup and corn kernels over the cakes and top with the remaining polenta cakes.