Flavor Trends, Strategies and Solutions for Menu Development

Polenta Power Best of Flavor 2017

Creamy Chocolate Polenta with graham cracker and toasted marshmallow
PHOTO CREDIT: nocredit

David DiBari

When you’re a chef at an Italian gastropub, it makes sense that you look to polenta for inspiration. “There’s no question corn and dessert have been a match since the beginning of time,” says The Cookery’s Chef/Owner David DiBari. “So, why not polenta? We’re always trying to come up with soulful delicious desserts, and the Creamy Chocolate Polenta is one of our classics.”

This whimsical dessert fits perfectly into the restaurant’s sensibility, which seamlessly bridges Italian cuisine with a casual pub vibe. It’s made with heavy cream, fine white polenta, dark chocolate, graham crackers, and marshmallows—all served layered in a Mason jar, with a tableside flaming of the marshmallow topping. “With each bite, you experience a variety of sweet flavors and textures,” he says.

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