New Polenta Spin Rosso

Polenta Spin Rosso

Slow Poached Egg, Cranberry Beans, Chanterelle Mushrooms
This is a really cool polenta brought to us by Anson Mills in Columbia SC. Spin Rosso means red point or red thorn in Italian and refers to the pointy shape of the kernels of this red corn. This polenta is traditional to Val Sugana, a valley in the Trentino region of northern Italy. The exterior bran of the corn is red, but the interior is yellow, resulting in a classic deep yellow polenta with red flecks throughout. the Polenta is cooked in water, then finished with olio verde and parmesan cheese. Also on the plate is a slow poached egg (cooked at 64 degrees celsius for 1 hour), braised Cranberry Beans (onions, garlic, olive oil, stock, and sage), and a mix of local beans (haricot vert, dragon's tongue, and wax beans, although the selection will change. The beans will be prepared braised, blanched, and raw). Tossed with the cranberry beans are chanterelle mushrooms (poached in white wine, white wine vinegar, marsala wine, orange zest, garlic, bay leaf, shallots). Finishing the plate are shaved raw beans tossed with local arugula, heriloom cherry tomatoes, and a sunflower and arugula pesto (sunflower seeds, benne seeds, arugula, basil, olive oil, honey and pecorino). The plate is garnished with parmesan cheese, sea salt, and olio verde.