Polenta slice

How-to video Polenta slice

How-to video

Discover presentation suggestions from our chefs for the Polenta slice.

Version 1: Catch of the day

Ingredients:

  • Traiteur de Paris Polenta Slice
  • Seared Saint-Jacques scallops from the bay of Saint Brieuc
  • Fresh garden peas
  • Steamed green asparagus
  • Petit pois purée
  • Basil coulis
  • Watercress sprouts

Recipe steps:

  1. Sear the Polenta Slice under a salamander broiler
  2. Cut the polenta into 3 pieces and arrange them on the plate
  3. Add 2 seared Saint-Jacques scallops
  4. Using a pastry bag, pipe dots of puréed garden peas
  5. Decorate with dots of basil coulis
  6. Add the steamed green asparagus
  7. Decorate with watercress sprouts
Lingot polenta façon retour de pêche
Lingot polenta en millefeuilles

Version 2: Polenta Slice Millefeuille

Ingredients:

  • Traiteur de Paris Polenta Slice
  • Stir-fried mushrooms with herbs
  • Roast duckling fillet
  • Pan-fried cep mushroom
  • Steamed green asparagus
  • Reduced cooking jus
  • Watercress sprouts

Recipe steps:

  1. Once defrosted, cut the Polenta Slice lengthways into 2 pieces
  2. Bake the polenta in the oven
  3. Place the bottom half of the Polenta Slice on the plate
  4. Top with small stir-fried cep and girolle mushrooms
  5. Place the upper half of the Polenta Slice on top
  6. Decorate with half of a seared cep mushroom and a steamed green asparagus spear
  7. Add the roast duckling fillet and the cooking jus reduction
  8. Decorate with watercress sprouts and freshly ground pepper