Crisp Polenta with White Bean Cream and Roasted Leeks

Ingredients by component

Crisp polenta rounds

• 160 g instant polenta
• 650 ml unsalted vegetable stock
• 20 ml olive oil
• 3 g salt

White bean cream

• 400 g cooked white beans
• 80 ml unsalted vegetable stock
• 20 ml olive oil
• 15 ml lemon juice
• 2 g salt

Slow-roasted leeks

• 700 g trimmed leeks
• 25 ml olive oil
• 100 ml water
• 3 g salt

Parsley oil

• 30 g parsley leaves
• 50 ml olive oil
• 1 g salt

Preparation and assembly

1. Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.
2. Crisp polenta rounds: Bring stock to the boil and whisk in polenta and salt. Cook according to the packet, usually 3–5 minutes, until very thick.
3. Crisp polenta rounds: Spread 2 cm thick in a lined tray. Cool for 45 minutes until firm. Cut four rounds or rectangles and bake the trimmings alongside.
4. Crisp polenta rounds: Brush with oil and bake at 220°C for 20–25 minutes, turning halfway. Aim for a crisp exterior and tender centre.
5. White bean cream: Rinse beans and heat in stock for 5 minutes. Blend very smooth while hot with oil, lemon and salt.
6. White bean cream: Pass through a sieve; loosen with hot water one tablespoon at a time if needed. Cover until serving.
7. Slow-roasted leeks: Halve the leeks lengthways, rinse between the layers and dry. Put cut-side up in a snug baking dish with oil, water and salt.
8. Slow-roasted leeks: Cover and bake at 180°C for 35 minutes. Uncover, increase to 210°C and bake for 15 minutes until the edges brown.
9. Parsley oil: Blanch parsley for 10 seconds, cool immediately in cold water and squeeze very dry.
10. Parsley oil: Blend with oil and salt for one minute, then strain finely. Add in drops when plating and reserve leftovers for another dish.
11. Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates.

Tip

Always sieve purées for a fine texture. Add reductions gradually and taste a complete bite before adding salt. Time includes the stated resting and chilling periods and is an editorial estimate.