This comforting and colourful dish is perfect as a filling appetizer or as a main course. In this recipe the polenta complements all the other flavours beautifully. The sesame seeds add a crunchy touch to the soft polenta and velvety, creamed pumpkin.
For the creamed pumpkin
you can find the recipe here
For the polenta
250 g organic polenta
1 1/2 litre filtered or mineral water
a pinch of whole sea salt
30 g dried porcini mushrooms
2 handfuls fresh sage, finely chopped
2 tablespoons extra virgin olive oil
4 tablespoons tahin
black and white sesame seeds, to taste
chili powder, to taste
Makes 6 servings.
In a small bowl filled with mineral or filtered water, rehydrate the porcini for about 30 minutes. Preheat the oven to 180° C. Pour the 1 ½ litre of filtered or mineral water into a large heavy-based saucepan and bring it to the boil over high heat. Add the salt. Add the polenta in a thin stream, stirring constantly until all the polenta is well incorporated. Reduce the heat to low and cook, stirring constantly, for 30-40 minutes or until the polenta is done, then remove from the heat and set aside. When the porcini are soft, rinse them and dry them with a paper towel then finely chop them. Sauté the mushrooms and the sage in a pan with the olive oil for about 3-4 minutes. Stir the porcini into the polenta, add the tahin and make sure everything is well combined. Divide the mixture among oven-proof molds and bake at 180° C for about 15 minutes. In the meantime, lightly toast some black and white sesame seeds in a dry frying pan over medium heat. Remove the polenta from the oven and let cool a few minutes before unmolding. Serve the polenta on individual plates with the warm creamed pumpkin, the sesame seeds and chili powder to taste.
Posted in: cooked