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- Grilled polenta slices
Grilled polenta slices
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
- 50 g Kalamata olives, drained, pitted, finely chopped
- 30 g dried tomatoes in oil, drained, finely chopped
- a little pepper
Charcoal/gas/electric grill
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- 2 tbsp olive oil
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.
