POLENTA FOAM

Bring the milk to a boil and stir in the polenta. Cook for 20–30 minutes over medium heat or in the oven, stirring regularly.

Season with olive oil, finely grated Parmesan, butter, salt, and pepper, then blend until smooth using a hand blender. The mixture should have a liquid consistency. If it’s too thick, add a little vegetable stock or milk as needed.

Pass the mixture through a funnel and sieve into a 1L whipper, charge the whipper with 2 cartridges, and shake vigorously about 14 times.

The whipper can be kept warm at a maximum of 75 °C in a bain-marie or water bath. Before serving, shake it vigorously a few more times.

Credit: isi.com