PARTRIDGE WITH POLENTA & BAGNA CAODARegular price £29.99
Small game birds, roasted and sat on polenta, are popular throughout Northern Italy in autumn and winter. One day, with a little spare bagna caoda to hand, I tried the two together – and discovered a very wonderful match indeed.
Your pack serves two as a starter and contains:
- 2 partridges, stuffed with butter, grated parmesan and mountain herbs
- Polenta for two
- Bagna caoda
- Preheat the oven to 220C (fan) or 240C (static)
- Heat your frying pan over a medium-high heat, and add 1 tbsp oil
- Brown the partridges well on all sides (this takes a good few minutes, requires patience and makes smoke) - then put them, in the pan, in the oven
- Cook for 12 minutes, then remove from the oven and leave to rest for 5-10 minutes (they should be blushing pink at the bone)
- While the partridges are resting, heat the polenta over a medium heat – add a splash of water if necessary, and whisk till smooth – though be aware it softens as it warms
- When ready, whisk in the parmesan and butter, and check for salt
- Gently warm the bagna caoda over the lowest possible heat, or in a bowl sat over a pan of steaming water (heat it too aggressively and it may split, but will still taste good if this happens)
- Spoon the polenta onto plates, sit a bird on top, and pour around a little bagna caoda. Pour any resting juices over the partridge.
Ingredients (allergens): Partridge: Butter, bay leaf, rosemary, garlic, thyme Bagna caoda: Butter, garlic, milk, anchovies, double cream, olive oil, lemon, salt Polenta:Polenta, (tree nuts, sulphur dioxide) water, butter, parmesan, salt