Top Chef ™
Baker:
Season:
Week:
Challenge Type:
Creamy Polenta with Cheese
Bailey: "For my first round, I am making creamy polenta with a porcini parm butter."
Bailey: "When cooking Polenta the first 10 minutes is really important. You need to make sure that you're stirring it really frequently to try to get any lumps out of it."
Bailey: "I need water because I know they don't like this polenta this thick. I'm not seasoning my polenta too much because I am relying on lots of parmigiano and a little bit of robiola. When you're cooking polenta, you can get the wave going with your agitation of the pan. They call it 'a landa'."
Presenting to Judges
Bailey: "I feel like polenta should just have a ton of love in it. Lots of butter. I roasted some mushrooms, little thyme, rosemary, and then just finished it with some hazelnut and chive."
Judges: "What kind of cheese did you use, Bailey?"
Bailey: "I used robiola and parmigiano."
Judges
"Bailey, I thought your polenta dish was really, really homey. It was very hearty. The polenta, to me, was kind of almost too much. Cheese is quite heavy."
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