Braised CA Walnuts, Walnut Polenta with Walnut Gremolata

By Chef Robert Danhi
Total Time
0 Mins
Course
dinner

DESCRIPTION

Indulge in a rich and textured appetizer featuring a creamy California Walnut polenta as the base, crowned with tender, brandy-braised walnuts infused with savory demi-glace. A bright, lemon-scented walnut gremolata adds a delightful crunch, while delicate curls of aged parmesan complete this flavorful dish. Perfect on its own or as an elegant complement to grilled salmon, pork chops, or steak, this versatile recipe showcases the depth and complexity of California Walnuts in every bite.

Prep Time
0 Mins
Cook Time
0 Mins
Total Time
0 Mins

Ingredients

Braised California Walnuts

  • 50 pieces (about 125-150 grams) California walnuts, raw halves
  • 20 gm. unsalted butter
  • 50 gm. minced shallots
  • 1 gm. ground black pepper
  • 30 gm. brandy
  • 400 gm. veal demi-glace
  • 3 gm. kosher salt

California Walnuts Gremolata

  • 100 gm. roasted California walnuts, finely chopped/#5 sieve
  • 30 gm. minced flat leaf parsley
  • 10 gm. coarsely grated lemon zest
  • 7 gm. fine sea salt
  • 20 gm. minced garlic
  • 20 gm. extra virgin olive oil
  • 10 gm. coarsely ground black pepper
  • 5 gm. minced fresh mint
  • 15 gm. fresh lemon juice

Creamy Walnut Polenta

  • 20 gm. butter, unsalted
  • 35 gm. minced shallots
  • 10 gm minced garlic
  • 450 gm. chicken stock or broth
  • 375 gm. walnut milk
  • 50 gm. walnuts, finely ground (#10 sieve)
  • 5 gm. kosher salt
  • 1 gm. ground pepper
  • 160 gm fine ground polenta
  • 100 gm. mascarpone cheese
  • 50 gm. grated parmesan garlic

Assemble

  • 10 gm. CA walnut polenta, hot (sub-recipe)
  • 1 each braised California walnuts, hot (sub-recipe)
  • walnut infused demi-glace, hot, as needed
  • 6 gm. California walnut gremolata (sub-recipe)
  • 2 gm. parmesan cheese

Preparation

Braised California Walnuts

  1. Roast walnuts in a 350 F./ 170 C. convection oven for 8 minutes or until beginning flesh is beginning to brown.
  2. Sauté minced shallots in butter until translucent with black pepper. Deglaze with brandy and cook for 3 minutes or until the brandy has reduced by half.
  3. Add demi-glace, salt, and roasted walnuts and stir to coat them evenly.
  4. Transfer this mixture sous vide bag, vacuum, and seal.
  5. Cook sous vide at 195 degrees for 2 hours 15 minutes, cool, and store refrigerated.
  6. Reheat the bag in 195 F/90 C. water bath for at least 20 minutes.

California Walnuts Gremolata

  1. Combine all ingredients except the lemon juice and mint. (No more than 2 hours ahead of service)
  2. At service, stir in the lemon juice and mint. Taste and adjust seasonings.

Creamy Walnut Polenta

  1. With med-high heat, sweat shallots & garlic in butter in a saucepan.
  2. Add chicken stock, walnut milk, ground walnuts, salt, and pepper, and bring to a boil.
  3. Slowly add the cornmeal while whisking, and bring it back up to a boil.
  4. Continue to cook, stirring occasionally, until cornmeal is fully hydrated. Add more stock if necessary and continue to cook.
  5. Remove from heat, whisk in the mascarpone and parmesan
  6. Serve immediately, or chill and reheat gently as needed.

Assemble

  1. Create a base of polenta
  2. Top with braised walnuts.
  3. Sprinkle with walnut gremolata.
  4. Garnish with a fine shaving or grating of parmesan cheese.