There is something I really love about waffles. Perhaps it is all that extra crispy surface area that fritters and pancakes doesn’t have. How the texture and taste of the ingredients you choose to work with are enhanced by this crispy exterior determines the difference between an OK waffle and a great waffle. These polenta waffles were at the great end of the spectrum.
There are a lot of approaches to preparing polenta and it turns out not all of them result in great waffles. The gruyere cheese in this recipe is key. Its nuttiness contributes to the flavour, and the way it melts enhances both the creaminess of the centre, and the crispiness of the surface.
In my efforts to find the perfect polenta for waffles, a recipe by Joy the Baker was particularly useful.
Polenta waffles. Citrus cured salmon. Mixed leaves with red pepper and truffled mushrooms.
- 1 cup dried polenta
- 2 cups water
- 2 cups milk
- 40 g butter in 4 x 10 g pieces
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 5 cloves garlic finely diced
- 1/2 tsp salt
- 2 tsp ground black pepper
- 2 eggs
- 1 cup grated gruyere cheese
- 1 Tbsp fresh thyme leaves
- 2 red peppers
- 200 g button mushrooms
- mixed leaf salad included some purple basil in this version
- 1 head garlic
- 1 Tbsp extra virgin olive oil
- Grated zest of one lime
- Juice of 2 limes
- 1 tsp dijon mustard
- salt and pepper
Citrus Cured Salmon
Roasted red peppers
Smear the red peppers with olive oil and roast for 30 minutes at 200 degC
Cut the top off a head of garlic, place in some tin foil, drizzle some olive oil, and wrap.
Roast the garlic at 200 deg C for an hour
Bring the two cups of water to the boil.
Slowly add the polenta, stirring constantly.
Polenta will thicken after a couple of minutes.
Remove from the heat and stir in the butter cubes.
Stir in the 2 cups cold milk.
In a large bowl, combine the flour, baking powder, garlic, salt, and pepper.
Lightly whisk the 2 eggs, and stir into the flour mix.
Add the polenta to the flour and egg mix.
Whisk until ingredients are well combined.
Let sit for 10 minutes. It should thicken a bit.
Fold in the grated cheese and thyme.
Make the waffles then keep in a 120 degC oven to keep warm.
Dice the roasted peppers.
Wash the salad leaves.
Wash the mushrooms, dry, and then saute in butter until browning.
Drain, then drizzle with a little truffle oil (optional)
Squeeze the roasted garlic cloves from the skins.
Combine with the olive oil, lime zest and juice, mustard, and seasoning.
Drizzle over the salad leaves and roasted red pepper.