Devilled kidneys with sage polenta discs

Name: Devilled kidneys with sage polenta discs
Prep time: 40 min
Cook time: 25 min
Total time: 2 h 5 min
Yield: Serves 4–6
Ingredients: dash of Worcestershire sauce; small pinch of cayenne pepper; 1 ½ tablespoons tomato chutney; ½ teaspoon mustard; oil, for deep-frying; 8 lambs kidneys; 50 g (l¾ oz) Parmesan, freshly grated; 30 g (1 oz) fresh sage, finely chopped; 2–3 tablespoons beef or vegetable stock; 2–3 tablespoons beef or vegetable stock; 60 g (2 oz) unsalted butter; 1 French shallot, chopped; 175 g (5¾ oz) precooked cornmeal or instant polenta; 175 g (5¾ oz) precooked cornmeal or instant polenta; 600 ml (20 fl oz) milk; 25 g (¾ oz) unsalted butter

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
2 hr 30

Appears in

Breakfasts

By Le Cordon Bleu

Published 1998

About

These herb and polenta discs are a modem alternative to the more usual toast when serving devilled kidneys for breakfast or brunch.

Ingredients

Sage Polenta Discs

600 ml (20 fl oz) milk
25 g (¾

Breakfast
Vegetarian
Gluten-free

Method

To prepare the sage polenta discs, heat the milk and butter in a large pan until nearly boiling. Using a whisk, briskly beat in the cornmeal and stir continuously over medium heat for 2–3 minutes, or until thick. Remo