This creamy buttery polenta dish is accented with aromatic flower petals and orange zest, giving it a fabulously herbaceous floral flavor. It makes for a nice pair with roasts, vegetables, or as a creative breakfast porridge.
- Place butter, orange zest, and mixed flower petals in a medium sized bowl. Using a rubber spatula, fold the ingredients together until well blended. Spoon butter onto a large sheet of parchment paper, and roll into a cylinder. Refrigerate until ready to serve.
- Heat vegetable broth and heavy cream in a large pot over medium-high heat. Once simmering, whisk in polenta, and season with salt. Stir consistently until polenta is soft and still runny.
- Serve hot polenta with sliced butter pats, and garnish with edible flowers (optional).
Tips: Make the compound butter ahead of time, and store in the refrigerator or freezer until ready to serve. This butter is also wonderful on steamed vegetables or poached fish.
Edible flowers can be found in some grocery store produce sections, if not, ask the grocer’s florist for help.
For more inventive recipes, visit americanlifestylemag.com/bites.