CHEF JEFF VIGILLAS BAKED PETIT PUMPKINS WITH CRISP TULIP, CHICKEN & POLENTA
Chef Jeff Vigilla gets creative with Tulip Luncheon Meat and Kualoa ranch shrimp and oyster chowder, Tulip Luncheon Meat chicken and polenta, and Kualoa farm-raised tilapia with oyster sauce and Tulip Luncheon Meat sauce.
For the Polenta 2 Tbl Olive Oil
¼ Cup Onions, White Diced
½ Cup Polenta
2-1/2 Cup Chicken Stock
¼ Cup Milk
¼ Cup Parmesan Cheese, Freshly Grated
¼ Cup Cooked Tulip (include the rendered drippings)
¼ Cup Shredded Chicken Breast
¼ Cup Cooked Broccoli Florets
2 Tbl Cooked Green Peas
½ tsp Salt or to taste
¼ tsp Pepper
1 Tbl Grated Parmesan Cheese mixed with
2Tbl Panko Bread Crumbs & 1tsp olive oil.
For the Pumpkins 2 Petit Pumpkins (Slightly larger than a softball)
½ tsp Salt
¼ tsp Pepper
Freshly Ground Method -In a saucepot heat the olive oil over medium high heat.
-Add the onions and sweat slowly till transparent.
-Next add the polenta and stir to coat with the olive oil.
-Add half of the chicken stock whisking quickly to incorporate before adding the remaining.
-Continue to whisk till fully incorporated and smooth. Reduce the heat and cook for 4-5 minutes whisking occasionally.
-Whisk in the milk then fold in the parmesan, tulip, chicken, broccoli and peas.
-Season to taste.
-Fill two prepared petit pumpkins top with the parmesan & panko garnish. Baked in a pre-heated 425° oven for 5 minutes, plate and serve.
Additional Garnish: (Ground Method)
-Slice off the top of the pumpkin about ¼ from the top.
-Scoop out the seeds
-Season the inside and inner part of the top.
-Bake in a pre-heated 375° oven for 25-30 minute till soft but still firm.
-Reserve for use.