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Polenta & burrata

Polenta and burrata with marinated tomberries and a butterfly of black quinoa.

This recipe is featured in the masterclass ‘Beer & bites | Powered by Bier&Co’ with Rick Kempen.

Tip: serve a Budvar pilsner with this dish for a great Beer & Bite combination.

Ingredients

270gMilk
60gpolenta flour
Salt to taste

200gcooked black quinoa
10gemulbinder
50gWater
butterfly stencil

Burrata

100gSushi vinegar
tomberry tomatoes

Olive oil
blanched green peas
mushrooms and purple cauliflower
pea cress

Preparation

  1. Cook the polenta in the milk for 3 minutes.
  2. Pour into a suitable tray or dish to a thickness of about 1.5 centimeters. Cool down and place in the refrigerator.
  3. Once the polenta is cold, cut out to the desired size.

  1. Blend 100 grams of the cooked black quinoa in a blender, together with the emulbinder and the water.
  2. Add the second 100 grams of black quinoa and blend briefly.
  3. Spread onto the butterfly stencil and bake at 180°C for about 12 minutes.

  1. Blend the burrata until smooth in a blender.
  2. Fill a piping bag with the burrata.

  1. Bring the sushi vinegar to a boil.
  2. Wash the tomberry tomatoes and place them in a small preserving jar.
  3. Pour the sushi vinegar over the tomberry tomatoes and chill.

  1. Fry the cut-out polenta in olive oil. Pat very dry and place on a plate.
  2. Pipe the burrata on top.
  3. Insert the tomberry tomatoes between the burrata.
  4. Glaze some blanched peas, mushrooms, and purple cauliflower in olive oil. Season with salt and also place on the polenta round.
  5. Insert the pea cress in between.
  6. Serve with the black quinoa butterfly.