Two millimetres of polenta

Emmanuel Renaut

INGREDIENTS

2 l of milk
15 g of coarse salt
1 sprig of aromatic herbs
340 g of polenta
500 g of mixed mushrooms

 

METHOD

Boil the milk and aromatic herbs. When boiled, add milk. Add the polenta and cook on a low heat for 2 and a half hours. Gently fry and chop the mushrooms.

 

Clicca qui per leggere il profilo dello chef

Emmanuel Renaut
Flocons de sel

Clicca qui per leggere la ricetta

Pike cube in inverted toast
A recipe presented at
Identità Milano 2009

Clicca qui per leggere la ricetta

Grilled lavaret strips, cress paté, artichokes, orange and lemon
A recipe presented at
Identità Milano 2009

Clicca qui per leggere la ricetta

Beetroot gnocchi, Savoy herb gateau, Grana Padano
A recipe presented at
Identità Milano 2011

Clicca qui per leggere la ricetta

Salsify spaghetti, Lardo d’Arnad and white truffle
A recipe presented at
Identità Milano 2011