Creamy Polenta with Snails

Ingredients

• 1 cup (200g) polenta 1 cup (200g) polenta
• 4 cups (950ml) water 4 cups (950ml) water
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/4 cup (60g) butter 1/4 cup (60g) butter
• 1 pound (450g) snails, cleaned and cooked 1 pound (450g) snails, cleaned and cooked
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 20g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large saucepan, bring the water to a boil. Gradually whisk in the polenta and reduce the heat to low.
2. 2.
   Cook the polenta, stirring frequently, for about 20 minutes or until it thickens and becomes creamy.
3. 3.
   In a separate saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant.
4. 4.
   Add the cooked snails to the saucepan and sauté for 5 minutes. Season with salt and pepper.
5. 5.
   Pour the milk and heavy cream into the polenta, stirring continuously until well combined.
6. 6.
   Stir in the grated Parmesan cheese, parsley, and thyme leaves. Cook for an additional 5 minutes.
7. 7.
   Serve the creamy polenta in bowls, topped with the sautéed snails. Garnish with additional parsley if desired.

Treat your ingredients with care...

• Snails — Make sure to clean the snails thoroughly before cooking. If using canned snails, rinse them well to remove any excess brine.

Tips & Tricks

• For a richer flavor, you can substitute some of the water with chicken or vegetable broth when cooking the polenta.
• If you can't find snails, you can replace them with cooked shrimp or scallops for a similar taste and texture.
• Experiment with different herbs and spices to customize the flavor of the dish to your liking.
• Leftover creamy polenta can be refrigerated and reheated the next day. Add a splash of milk or water when reheating to restore its creamy consistency.
• Serve the dish with a side of crusty bread to soak up the delicious sauce.

Serving advice

Serve the Creamy Polenta with Snails as a main course, accompanied by a fresh green salad. The dish pairs well with a glass of dry white wine to complement the flavors.

Presentation advice

To elevate the presentation of the dish, garnish each serving with a sprig of fresh thyme or a sprinkle of grated Parmesan cheese. Serve it in individual bowls to showcase the creamy polenta and sautéed snails.