Crisp Polenta with Tomato Lecithin Foam

Creamy polenta is chilled, pan-crisped, and capped with a warm tomato foam made by aerating soy lecithin with a hand emulsifier. The foam is a last-minute finish, while the sturdy polenta provides the contrast beneath it.

65 min

4 servings

Golden crisp polenta rectangles are topped with airy tomato foam on a white plate.

Ingredients

1 cup quick-cooking polenta

3 cups water

1 tsp kosher salt, divided

3 tbsp unsalted butter, divided

1/2 cup finely grated Parmesan cheese

2 tbsp olive oil

1 cup tomato juice

1/2 tsp soy lecithin powder

Equipment

8-inch square pan · Parchment paper · Medium saucepan · Small saucepan · Large skillet · Hand emulsifier · Narrow heatproof container

Aerate at the surface

Hold the emulsifier head partly at the surface; moving it deep in the liquid makes a smooth sauce instead of a spoonable foam.

Serve right away

Spoon the foam on at the table so its airy texture meets the crisp polenta at its best.

Cook and set the polenta

01. Line the 8-inch pan before cooking so the thick polenta can be spread while it is still hot.

02. Bring the water and 3/4 tsp salt to a full boil; this prevents the polenta from settling before it starts to hydrate.

03. Whisk in polenta gradually, then stir on low for 5 minutes until it is glossy and pulls cleanly behind the spoon.

04. Stir in 2 tbsp butter and Parmesan, level the polenta in the pan, and chill 15 minutes until it cuts into tidy rectangles.

Prepare the tomato base

05. Warm tomato juice with the remaining salt and butter only until steaming; a simmer can make the eventual foam less delicate.

06. Whisk in the soy lecithin off heat until it is fully dispersed, then hold the base warm while the polenta sears.

Crisp, foam, and serve

07. Cut the slab into 8 rectangles and sear in olive oil for 4 minutes per side, waiting for each side to release before turning.

08. Blend at the tomato surface to pull in air, then spoon the foam over 2 crisp polenta rectangles per serving without delay.