Side dishes and vegetables, vegetarian dishes and bakes |23
Polenta
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MCRC00902363_BO_Polenta-018_F39MCRC00918067_SE_Polenta-011MCRC00903316_NF_Polenta-014_RZ1Side dishesPolentaPreparation methodsBakingRecipe categoriesSide dishes, Bakes
Ingredients | For 6 servings
Medium ovenproof dish
Polenta:
1 tsp salt
250 g coarse polenta
50 g grated Emmental
200 ml cream
Sea salt
Pepper, freshly ground
30 g butter
60 g pine nuts or flaked almonds
In addition:
Butter for greasing
Per serving
383 kcal, 33 g carbs, 24 g fat, 9 g protein,
2,7 BU
Preparation
1 | Bring 1 l water to the boil with 1 tsp salt.
Sprinkle in the polenta, stirring continuously.
2 | Boil over a low heat for 5 minutes while
stirring. When doing so, place a towel over the pot
(so that it does not splash).
3 | Add the cheese and cream, stir thoroughly and
season with sea salt and pepper.
4 | Leave the polenta to stand for 15 minutes.
Stir it from time to time in between. Then leave to
cool.
5 | Lightly grease the ovenproof dish. Use a
tablespoon to remove scoops from the polenta
mixture and place them into the ovenproof dish.
6 | Heat the butter in a frying pan. Fry the pine
nuts or flaked almonds until golden brown and
scatter over the polenta. Bake the polenta as
indicated.
Setting procedure:
Tip:
Serve the polenta as a side dish with ratatouille or
with other Mediterranean meat dishes.
Ovenproof dish on the wire rack, level 3
Top/bottom heating
200 °C
Cooking time:
40-50 minutes
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