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Polenta and salami slices
30 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 392
  • Fat about 24g
  • Carbohydrates about 28g
  • Protein about 15g
This is needed
This is needed for 4 people
  • 3 dl vegetable bouillon
  • 100 g medium-fine polenta
  • 50 g salami, diced
  • salt and pepper to taste
  • 25 g dried tomatoes in oil, drained, roughly chopped
  • oil for frying
  • 80 g grated Parmesan
Cheese dip
  • 125 g cream cheese
  • 50 g soft goats' cheese (e.g. Formaggini)
  • 1 tbsp rosemary, finely chopped
  • 2 dried figs, finely chopped
  • salt to taste
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And that's how it's done
And that's how it's done
Bring the stock to the boil, stir in the polenta, reduce the heat, simmer over a low heat for approx. 6 mins., stirring constantly to form a thick, dry pulp, season. Stir in the salami, tomatoes and parmesan. Rinse a baking tray in cold water and spread the polenta onto the back of the tray (approx. 28 x 16 cm) using a wide spatula. Leave the polenta to cool, cut into slices measuring approx. 8 x 4 cm. Heat the oil in a non-stick frying pan, reduce the heat. Fry the polenta slices in batches for approx. 5 mins. on each side until crispy, keep warm.
Cheese dip
Combine the cream cheese, figs and rosemary, season with salt. Serve the dip with the polenta slices.