User Manual

Side dishes and vegetables, vegetarian dishes and bakes 59
Polenta [Index: ]
MCRC00902363_BO_Polenta-018_F39MCRC00918067_SE_Polenta-011MCRC00903316_NF_Polenta-014_RZ1Side dishesPolentaPreparation methodsBakingRecipe categoriesSide dishes, Bakes
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:
Top/bottom heating
200 °C
Added steam, low
Cooking time: 35-45 minutes
Tip:
Serve the polenta as a side dish with ratatouille
or with other Mediterranean meat dishes.
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