Erica, our intern from the Culinary Institute of America, shows how to make mini polenta shells, ideal for making party appetizers with your choice of fillings.
For complete ingredients and preparation instructions for our Polenta Cups with Braised Beef, please refer to the recipe.
Bring chicken stock to a simmer. Whisk in polenta. Cook for 30 minutes or until tender, whisking frequently. Add butter.
Line a deep-rimmed baking sheet with wax paper. Pour polenta onto tray.
Spread polenta evenly to 1’ thick.
Allow to cool at room temperature; transfer to refrigerator and chill for a minimum of two hours.
Remove polenta from the refrigerator when completely chilled and firm. Cut circles into the polenta using a 2’ cookie cutter.
Scoop out the centers of each polenta circle with a ½ teaspoon measuring spoon, taking care not to make a hole in the bottom of the circle.
Warm polenta cups in a 250€F oven and fill with shredded braised beef or other desired filling. Here we are using the polenta cups with braised beef.
Plate as desired. Here we garnished with a little parsley.
