John Myers
Ribel Corn Polenta Maison
The perfect ribel corn polenta maison recipe with a picture and simple step-by-step instructions.
- 2 tbsp Extra virgin olive oil
- 80 g Bacon cubes
- 80 g Carrot yellow cubes
- 80 g Celery bulb cubes
- 80 g Leek the green cube
- 1 Diced shallot
- 3 Garlic cloves chopped
- 1 dl White wine
- 1,2 liter Vegetable broth
- 300 g Ribelmais Bramata = coarse
- Salt pepper 1 pinch nutmeg
- 2 piece Bay leaves
- 3 piece Cloves
- 1 Oregano sprigs
- 1 Sprig of thyme
- 20 g Butter
- 100 g Grated Parmesan
- 0,5 Small chilli pepper
- Cut vegetables into cubes (brunoise). Fry the bacon cubes in hot oil, fry the shallot and garlic, deglaze with white wine and bouillon, bring to the boil. Add all the spices and rib corn and leave to stand on a low heat for 30-40 minutes. Stir well in between. After 15-20 minutes add the vegetables, if necessary, add a little more bouillon and let it steep for another 15-20 minutes. At the end add the butter and Parmesan and stir vigorously. At the end, stir in the butter and Parmesan
- Goes well with a goulash, ragout, roast, etc … don’t forget the wine, red of course (Merlot)
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