Charred Peppers and Fresh Corn Polenta with Soy-Cured Yolk
Yotam Ottolenghi and Ixta Belfrage · Ottolenghi FLAVOUR
Curing yolks in soy, as we do here, adds creaminess, complexity and a hit of umami to this polenta. It's a nifty technique to add to your repertoire and the process couldn't be simpler. You can use these to top any grain-based dishes, such as pasta or rice, or to top thick soups. Good-quality eggs, preferably organic with rich yolks, are best here, as they will be eaten raw.
Roast and marinate the peppers up to 3 days before, if you like. The polenta will set quite quickly, so it is best made just before serving.
