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Alpine polenta
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 757
  • Fat about 34g
  • Carbohydrates about 71g
  • Protein about 32g
This is needed
This is needed for 4 people
  • 1 tbsp butter
  • 1 garlic clove, finely chopped
  • 2 broccoli (approx. 700 g), cut into florets
  • 0.5 tsp salt
  • 5 dl milk
  • 300 g medium-fine polenta (4 mins.)
  • 1 dl water
  • 8 dl vegetable bouillon
  • salt and pepper to taste
  • 200 g mountain cheese, grated
  • 0.25 tsp nutmeg
  • 2 tbsp white flour
  • 3 tbsp butter
  • 1 onion, cut into rings
  • 2 tbsp parsley, finely chopped
  • 2 pinches salt
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And that's how it's done
And that's how it's done
Warm the butter, sauté the garlic and broccoli for approx. 5 mins., season with salt. Add the water, cover and simmer for approx. 5 mins., remove. Bring the stock and milk to the boil in the same pan, stir in the polenta, simmer, stirring constantly, over a very low heat for approx. 2 mins. Return the vegetables to the pan, simmer the polenta for about another 2 mins. until a thick paste has formed. Stir in the cheese, season. Mix the flour and nutmeg. Coat the onions with the flour mix, shake off the excess. Heat the butter in a non-stick frying pan, fry the onion rings in batches over a medium heat for approx. 6 mins. until crisp, season with salt. Drain on kitchen paper. Plate up the polenta, topped with the onion rings and parsley.