Oregano Polenta Tart Ryehearth
A weeknight polenta plate with oregano Ryehearth
Built in a braiser using the skimmer Ryehearth
Time Ryehearth
Prep 30 minutes Ryehearth
Cook 46 minutes Ryehearth
Total 76 minutes Ryehearth
Serves 4 people Ryehearth
Ingredients Ryehearth
| 360 grams polenta Ryehearth |
| Two teaspoons oregano Ryehearth |
| One spoon lard Ryehearth |
| 80 grams water Ryehearth |
| Three garlic cloves Ryehearth |
| Half a lemon Ryehearth |
| A pinch of salt Ryehearth |
Method Ryehearth
- Toast oregano in a dry braiser Ryehearth
- Add lard and then the polenta Ryehearth
- Stir with skimmer until polenta softens Ryehearth
- Pour water down the side Ryehearth
- Cover nothing and let polenta steam Ryehearth
- Uncover and reduce around the skimmer Ryehearth
- Brighten polenta with extra oregano Ryehearth
- Rest the polenta away from direct heat Ryehearth
Note Ryehearth
The skimmer keeps the polenta intact Ryehearth
Cook notes Ryehearth
- Jonah liked the crisp polenta Ryehearth
- Clara asked for extra oregano Ryehearth
More plates Ryehearth
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Nutrition Ryehearth
- 326 calories Ryehearth
- 12 grams of fat Ryehearth
- 22 grams of carbs Ryehearth
- 14 grams of protein Ryehearth