Toasted Polenta Waffles With Whipped Ricotta And Winter Citrus Syrup Recipes
TOASTED POLENTA WAFFLES WITH WHIPPED RICOTTA AND WINTER CITRUS SYRUP
Steps:
- Heat a medium skillet over medium heat. Add the cornmeal and cook, stirring often, until lightly golden brown and fragrant, about 5 minutes. Transfer to a large bowl and let cool slightly.
- Whisk together the cornmeal with the flour, cornstarch, baking powder, sugar and salt.
- Whisk together the milk, sour cream and egg yolks in a medium bowl.
- Add the wet ingredients and the 1 1/2 sticks melted butter to the dry ingredients and gently whisk until just combined.
- Beat the egg whites in another medium bowl until soft peaks form. Fold the whites into the batter gently. Cover the bowl and refrigerate for at least 8 hours and up to 12 hours.
- Heat the waffle iron to high heat. Brush the iron with melted butter or spray with nonstick cooking spray. Scoop 1/4 cup of the batter into the iron and cook according to the manufacturer's directions. Top each waffle with a dollop of the whipped ricotta and a few spoonfuls of the winter citrus syrup.
- Combine all of the ingredients in a food processor and process until smooth. Scrape into a bowl. Can be made 1 day in advance, tightly covered and refrigerated.
- Combine the zest and juice in a medium saucepan and bring to a boil over high heat. Cook until thickened and reduced by half, 8 to 10 minutes. Remove and discard the zest, stir in the maple syrup and bring to a simmer. Remove from the heat, whisk in the butter until combined. Stir in the citrus segments and salt. Keep warm.
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