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Grilled polenta slices
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 519
  • Fat about 32g
  • Carbohydrates about 45g
  • Protein about 10g
This is needed
This is needed for 4 people
Herb polenta
  • 1 litre milk water (1/2 milk, 1/2 water)
  • 1 tsp salt
  • 200 g medium-fine polenta
  • 3 tbsp herbs (e.g. marjoram, rosemary, thyme, finely chopped)
Dip
  • 200 g crème fraîche
  • 30 g dried tomatoes in oil, drained, finely chopped
  • 50 g Kalamata olives, drained, pitted, finely chopped
  • a little pepper
Charcoal/gas/electric grill
  • 2 tbsp olive oil
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And that's how it's done
And that's how it's done
Herb polenta
Bring the milky water to the boil in a pan. Stir in the salt, cornmeal and herbs, reduce the heat and simmer for approx. 10 mins. over a low heat, stirring constantly to form a thick paste. Rinse a baking tray in cold water and spread the polenta onto the back of the tray (approx. 28 x 36 cm). Leave the polenta to cool, cut into slices measuring approx. 4 x 8 cm.
Dip
Mix the crème fraîche, olives and tomatoes, season.
Charcoal/gas/electric grill
Spread both sides of the polenta slices with oil, cover and grill over/on a medium heat (approx. 200 °C for approx. 5 mins. on each side. Serve the polenta slices with the dip.