• 4 pigeon breasts
  • Poultry gravy
  • 8-12 baby corn
  • Salt, pepper, honey
  • Polenta (instant, 2 minutes)
  • Garnish (popcorn, fried parsley, Brussels sprout leaves, preserved
  • walnuts)
  • Butter for frying

To prepare

Bring the vegetable stock, milk and butter to the boil. Slowly pour in the cornmeal and boil for 2 minutes. Season with salt, pepper, garlic and nutmeg and set aside. If necessary, add more liquid before serving – the polenta should be creamy. Sear the pigeon breasts in peanut oil and cook in a preheated oven on the hot air with steaming setting at 180 °C for about 3 minutes. Remove and allow to rest. Remove the skin from the breasts, season with salt and pepper and fry in butter. Place a spoonful of polenta on the plate and spread it flat using a decorating comb. Carve the pigeon breasts and arrange on top. Warm the cooked baby corn in butter and honey and arrange on the plate. Garnish with salted popcorn, preserved walnuts, blanched Brussels sprout leaves and fried parsley. Pour over the poultry gravy.

Ingredients for polenta

  • 100 g vegetable stock
  • 100 g milk
  • 30 g butter
  • Approx. 80 g cornmeal (instant, 2 minutes)
  • Salt, pepper, garlic, nutmeg

Cooking level

Preheated3 minutes | Hot air with steaming setting at 180 °C