Baked parmesan polenta

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Some of the city’s finest chefs will be presenting their best dishes at Taste Of Dubai 08.

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Scroll down for expert tuition and a recipe that will let you cook like a pro in your own home.

Restaurant: Magnolia, Madinat Jumeirah

Chef: Gabriele Kurz

Signature dish: Baked parmesan polenta

Ingredients:
800gm Polenta organic
800ml milk full cream
800ml vegetable stock
350gm butter
350gm parmesan cheese
50gm himalaya salt
300gm baby corn
250ml cream
300gm grape tomato on the vine
300ml olive oil extra vergine
100gr rosemary
1pc egg
5gr red chili
500g red pumpkin
300g orange
100g acacia honey
500g endives
300ml milk full cream

Method:
Cook milk and vegetable stock, add the polenta and let simmer for 10 minutes. Add butter and parmesan.

Check seasoning with salt and pepper, spread into round forms 4 cm high and let chill.

A la minute spread whipped cream on top and parmesan cheese and gratinate for 10 minutes.

Dip the rosemary sticks into egg white and deep fry.

Braise the baby corn in olive oil with garlic halves and rosemary. Marinate the date tomatoes in olive oil, chili and bake.

For the parmesan foam cook milk with parmesan and blend a la minute. Add some cream.

Braise the endives halves in butter and acacia honey.

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