Appetizer

Crispy Anchovy & Rosemary Polenta Rounds with Whipped Mascarpone & Charred Lemon

Name: Crispy Anchovy & Rosemary Polenta Rounds with Whipped Mascarpone & Charred Lemon
Prep time: 15 min
Cook time: 26 min
Total time: 41 min
Yield: 2 servings
Ingredients: 0.5 cup vegetable broth; 0.5 cup whole milk; 0.25 tsp sea salt; 0.15 cup polenta (cornmeal); 3 oil-packed anchovy fillets, minced; 2 sprigs fresh rosemary, finely chopped (divided); 1 tbsp olive oil; 4 oz mascarpone, cold; 2 tbsp heavy cream; 0.5 lemon, halved crosswise; Black pepper to taste; Fleur de sel to finish

Paper-thin polenta crisps, studded with salty anchovies and crispy rosemary, plated atop a cloud of whipped mascarpone and a squeeze of charred lemon oil. This is technique-forward comfort: polenta as a vehicle for depth and umami, not a blank canvas.

469cal 9gprotein 16gcarbs 41gfat 15min prep 26min cook 2serves

Members

Create a free account to see the full recipe

Free members get the full ingredients, step-by-step method and the ability to save favorites.

Start free Log in

More like this

Gluten-Free Recipes Healthy Appetizer Recipes Gluten-Free Appetizer Recipes Meals Under 500 Calories Lemon Recipes