Breakfast

Cornmeal Caldo with Charred Citrus Ricotta & Crispy Sage Oil

Name: Cornmeal Caldo with Charred Citrus Ricotta & Crispy Sage Oil
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2 servings
Ingredients: 1 cup whole milk; 1.5 cups vegetable stock; 0.5 cup polenta (cornmeal); 4 saffron threads; 60g aged white cheddar, finely grated; 200g fresh ricotta; 2 tablespoons extra-virgin olive oil; 1 large orange; 12 fresh sage leaves; 100ml neutral oil for frying; Sea salt and white pepper to taste; 1 tablespoon unsalted butter

A silken, slow-stirred cornmeal porridge elevated with saffron threads and nutmeg, finished with a quenelle of charred-citrus ricotta and a thread of sage oil burned until nutty. Autumn comfort meets Portuguese restraint, each spoonful a meditation on umami and floral warmth.

1167cal 27gprotein 52gcarbs 97gfat 15min prep 45min cook 2serves

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