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Raclette and polenta gratin
30 m active | 1 h 25 m total
Nutrition facts per serving:
  • Energy in kcal about 419
  • Fat about 17g
  • Carbohydrates about 35g
  • Protein about 28g
This is needed
This is needed for 4 people
Polenta
  • 4 dl vegetable bouillon
  • 2 dl milk
  • salt and pepper to taste
  • 150 g fine polenta (2 mins.)
Gratin
  • 2 carrots, coarsely grated
  • 3 sprigs parsley, finely chopped
  • 0.25 tsp salt
  • 2 tomato (approx. 200 g), thinly sliced
  • 200 g raclette cheese in slices, halved crosswise
  • 100 g Bündnerfleisch (Graubünden air-dried meat) sliced
  • a little pepper
To bake
  • 1 tbsp flat-leaf parsley, finely chopped
Tools
  • One ovenproof dish (approx. 2 l), greased
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And that's how it's done
And that's how it's done
Polenta
Bring the stock and milk to the boil in a pan. Stir in the polenta, reduce the heat, simmer for approx. 2 mins., stirring constantly to form a thick paste, spread the polenta approx. 1.5 cm thick onto the back of a baking tray that has been rinsed in cold water, leave to cool. Cut out 12 circles (each approx. 6 cm).
Gratin
Mash the polenta cut-offs with a fork, mix with the carrot and parsley, season with salt. Transfer the mixture to the prepared dish. Arrange the polenta rounds, tomatoes, meat and cheese on top so that they overlap a little, then season.
To bake
Approx. 25 mins. in the centre of an oven preheated to 220°C. Remove from the oven and sprinkle with parsley.