Berry cocotte of polenta and eggs
Instructions
10538 BERRY COCOTTE of POLENTA and eggs INGREDIENTS for 4 PEOPLE 200 g medium grain cornmeal, 4 eggs 100 g grated Grana Padano cheese, 50 g butter, nutmeg, a small truffle, salt Put over heat a casserole with a liter of water and when comes to the boil pour the rain flour stirring constantly.
Cook for about 45 minutes, stirring occasionally.
Polenta should be soft but firm.
While it is still hot dress with butter, Grana Padano cheese and season with grated nutmeg.
Let cool.
Meanwhile grease abundantly four souffl molds ' from portion and put the polenta.
Stir with a spoon to make a dimple in the Center and pour in the egg whites.
Sprinkle with plenty of grated Grana Padano cheese and put in the oven already warm (220°) until the egg whites tend to stiffen.
Withdrawn the Berry cocotte from oven and place on top of each egg white a yolk; lightly salt and pepper and put in the oven for a few minutes.
The Berry cocotte served garnished with some truffle lamella.
