Recipe Description
This recipe is a courtesy of Anchor Dairy.
This recipe is best with
Recipe Ingredient
- Soft Polenta:
- 1200g liquid chicken stock or water
- 140g fine polenta powder
- salt, to taste
- 3g course black pepper
- 120g Anchor Unsalted Butter
- 80g Anchor Extra Yield Cooking Cream
- Garlic Herb Crumbs:
- 50g Anchor Unsalted Butter
- 10g chopped garlic
- 100g white breadcrumbs
- 5g fresh parsley, chopped
- salt, to taste
- course black pepper, a pinch
- Sauteed Mushroom & Chicken Ham:
- 30g Anchor Unsalted Butter
- 50g cooking oil
- 300g sliced mushroom
- 32g diced chicken ham, 3 slices
- salt, to taste
- black pepper, to taste
- 5g olive oil
Instructions
- In a pot add liquid chicken stock, cook until it comes to simmer.
- Add in polenta powder & stir, it will require between 15-20minutes to ensure its properly cooked.
- When the texture are perfect, add in salt, black pepper, butter, give it a good stir.
- When the texture are perfect, add in salt, black pepper, butter, give it a good stir.
- In a non stick pan, melt the butter using medium heat.
- Then add in garlic, cook until it turns slightly golden brown.
- Add in breadcrumbs, parsley, salt & pepper.
- Keep on stirring using medium heat until the breadcumbs absorbs the melted butter nicely.
- Heat butter & cooking oil, add in mushroom & cook until its slightly brown.
- Next, add chicken ham & give it a quick stir, season with salt & pepper.
- Scoop the soft polenta on a plate, add on sauteed mushroom & chicken ham.
- Spinkle with herb crumbs & drizzle with olive oil, serve & enjoy!
Soft Polenta:
Garlic Herb Crumbs:
Sauteed Mushroom & Chicken Ham:
To Assemble:
