- 2 tablespoons sesame seeds
- 6 1/4 cups semi-skimmed milk (1.5 liters)
- 3 tablsepoons sesame oil
- 10 1/2 ounces fine cornmeal (300 g)
Step 1: Polenta
Heat a dry skillet and toast the sesame seeds until golden. Drain on paper towels.
Heat the milk with the sesame oil in a saucepan. When the milk comes to a boil, sprinkle in the polenta while whisking vigorously. Cook for about 6 minutes, stirring constantly.
Add the sesame seeds and mix well. Line a baking sheet or dish with parchment paper. Pour the polenta over it and spread out evenly. Cover with another sheet of parchment paper and flatten with a rolling pin to even out the thickness on all sides. Refrigerate. The polenta is ready to be used.
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