Parmesan Foam Food

CREAMY PARMESAN POLENTA

Steps:

• Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

PARMESAN FOAM (SALLYE)

Steps:

• Cut the cheese into 1/2 inch squares and place in the top pan of a double boiler. If you don't have a double boiler, you can use a heatproof bowl or heavy saucepan.
• Add the half-and half to the pan with cheese. Place the pan or bowl over a pan of simmering water. Do not allow the water to boil.
• Allow the cheese to melt slowly and evenly. Stir with a wooden spoon frequently to avoid scorching. DO NOT LET IT BOIL!
• It will take 10-15 minutes for the cheese to completely melt. At this point, remove from heat and pour into a heatproof bowl. It will resemble a cheese sauce but won't be completely smooth.
• Cool to room temperature, then cove with plastic wrap and refrigerate. After a couple of hours, it will resemble a firm ricotta cheese.
• Great as an accompaniment to fruit dishes, salads, or steamed/sautéed vegetables. Can also be used as a spread for sandwiches.