Polenta Pie with Yogurt and Berries
Baking and Desserts • Italian
Description
Polenta Pie with Yogurt and Berries
Ingredients
- Milk 15 fl oz
- Natural Yogurt 20 oz
- Ocean salt 1 tablespoon
- Polenta 5 oz
- Unsalted peanuts, shelled 0 oz
- Olive Oil to taste
- Honey 2 spoons
- Strawberry 25 oz
Step-by-Step Guide
Step 1
Line a fine sieve with a double layer of cheesecloth and place it over a bowl. Spoon the yogurt (low-fat) onto the cheesecloth and fold the edges over. Then, cover it with plastic wrap and refrigerate for eight hours or overnight.
Step 2
In a saucepan, combine milk, salt, and three-quarters of a cup of water. Bring to a boil and gradually stir in the polenta, then reduce the heat to low and cook, stirring, for twenty-five minutes. Next, spread it in a thin layer in a 20 by 20 cm dish and let it cool. Cover the dish with plastic wrap and refrigerate for at least six hours.
Step 3
Preheat the grill and brush the grates with oil. Cut the polenta into four rectangles and grill them for three minutes on each side. Remove the polenta from the grill and cut each rectangle diagonally in half.
Step 4
Transfer the yogurt to a bowl (drain any excess liquid), add honey, and mix well. Divide the polenta among plates, topping each serving with yogurt and quartered strawberries. Sprinkle with crushed pistachios.
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