40g unsalted butter
40g butternut squash purée
Salt and freshly ground white pepper, to taste
20g (each) sun-blushed tomatoes, diced Kalamata olives, and asparagus shavings
320g unsalted butter
95g cocoa powder
80g coffee beans, grinded
Salt, to taste
For the cocoa-coffee soil: Place all the ingredients into a food processor and pulse briefly. Spread the grinded cocoa-coffee mixture onto a baking tray and roast in a pre-heated oven at 150°C for about 20 minutes. Remove and set aside the roasted cocoa-coffee mixture to cool. Once cooled, return into the food processor and pulse until it breaks apart completely. Set aside.
Cook the polenta with the milk, unsalted butter in a cooking pot over a medium heat. Add in the butternut squash purée and stir well. Season to taste with salt and freshly ground white pepper. Pour the cooked polenta into a baking pan, and keep chilled in the refridgerator until set. Once set, cut the polenta cake into cubes.
Sprinkle the cocoa-coffee soil onto a serving slate plate and top with the polenta cubes. Garnish with sun-blushed tomatoes and diced Kalamata olives and asparagus shaving. Serves 4
*This recipe can be found in July-August 2014 Issue.