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Alpine polenta
20 m active | 20 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, squeezed
  • 8 dl vegetable bouillon
  • 5 dl milk
  • 300 g medium-fine polenta (4 mins.)
  • a little pepper
  • 700 g broccoli, cut into florets
  • 0.5 tsp salt
  • 200 g mountain cheese, grated
Onion rings
  • 2 tbsp white flour
  • 3 tbsp butter
  • 1 tsp onions, cut into rings
  • 0.25 tsp nutmeg
  • a little salt
  • 0.5 bunch parsley, finely chopped
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And that's how it's done
And that's how it's done
Heat butter in a pan. Sauté the garlic, add the bouillon and milk, bring to the boil. Add the broccoli, simmer for approx. 3 mins until just soft, remove with a slotted spoon, season. Stir the semolina in to the hot liquid, simmer the polenta for approx. 4 mins. over a very low heat, stirring constantly to form a thick paste. Mix in the cheese and add the broccoli.
Onion rings
Mix the flour and nutmeg in a deep dish. Coat the onions with the flour mix, shake off the excess. Heat the butter in a non-stick frying pan. Fry the onion rings over a medium heat for approx. 6 mins. until crispy. Remove and drain on paper towels, season with salt. Plate up the polenta, topped with the onion rings and parsley.

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