Snails in beurre noisette on parmesan polenta recipe

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  • Cuisine: Italian
  • Serves 2-4

Ingredients

ZFor the polenta
100g instant polenta
200g milk
200ml chicken stock
100g grated parmesan cheese
50g butter
1 tbsp truffle oil
Salt and pepper

For the sauce
8 sage leaves
3 tbsp butter
1 dozen snails, left whole
Zest of 1 lemon
100 ml lemon juice
3 large strips pancetta

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Preparation

For the polenta
Bring milk and chicken stock to the boil in a pot.
Whisk in polenta and turn down to simmer.
After 10 minutes (stirring occasionally), add cheese, butter and oil.
Season to taste.

For the sauce
In a pan, melt butter and fry sage leaves slowly in the butter until crisp and butter turns nut brown.

Add snails and zest from 1 lemon, and lemon juice. Sauté briefly until warmed through.
Garnish polenta with the sautéed snails and toss spinach through the pan to wilt. Top with crispy pancetta which has been thinly sliced and baked briefly in the oven.

If you enjoyed this Snails in beurre noisette on parmesan polenta recipe then browse more Italian recipes, side dish recipes and our most popular hainanese chicken rice recipe.

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