Photo From Green Fire by Francis Mallmann (Artisan Books). Copyright © 2022. Photographs by William Hereford
Grilled Polenta Slices with Charred Spinach and Chiles by Francis Mallmann
Francis Mallmann: "Whenever I visit my refuge on a little island in the remotest outback of Patagonia, I often make a batch of polenta that I store in loaf pans and eat for days. In winter, when the snow is piled in huge drifts outside my cabin door, I’ll bury the loaf pans in the snow until I’m ready to slice the polenta, grill it, and feed a campful of guests and relatives. As a main course or a side dish, polenta slices accept an enormous variety of toppings and sauces. Chances are, if you can dream it up, it’s going to be filling and delicious. Here the lightly scorched spinach pairs well with the bright and sweet mini peppers."
From Green Fire by Francis Mallmann (Artisan Books). Copyright © 2022.