1 In a saucepan, pour your poultry broth, bring to a boil and sprinkle in your cornmeal while continuously stirring and cook at a gentle simmer for 30 minutes.
2 Remove the saucepan, then incorporate your Gorgonzola, mix well with a wooden spatula then turn out onto a lightly oiled sheet, the thickness should be approximately 1.50 cm.
3 Let cool. Once done, using a cookie cutter or a glass, cut out discs of approximately 6 cm in diameter then set aside.
4 Meanwhile, prepare your pea cream: In a rather thick saucepan, sweat for 5 minutes in 20g (0.7 oz) of fine butter your sliced shallot and your 150g (5.25 oz) of peas then moisten with your liquid cream, salt, pepper, add a zest of nutmeg, cook 4 minutes after boiling, then blend and pass through a fine chinois strainer insisting so that the maximum is extracted.
5 Bring 20 cl (0.8 cup) of salted water to a boil, plunge your remaining 50g (1.75 oz) of peas, as soon as it returns to a boil plunge them into ice water and drain them.
6 End of recipe: In a pan, melt a knob of butter and a little olive oil then mark your polenta discs 3 minutes on each side, place them on absorbent paper.
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