Bosch 8 Series Recipes page 25

Polenta
[ I n d e x : ]
M C R C 0 0 9 0 2 3 6 3 _ B O _ P o l e n t a - 0 1 8 _ F 3 9 M C R C 0 0 9 1 8 0 6 7 _ S E _ P o l e n t a - 0 1 1 M C R C 0 0 9 0 3 3 1 6 _ N F _ P o l e n t a - 0 1 4 _ R Z 1 S i d e d i s h e s P o l e n t a P r e p a r a t i o n m e t h o d s B a k i n g R e c i p e c a t e g o r i e s S i d e d i s h e s , B a k e s
Ingredients | For 6 servings
Medium ovenproof dish
Polenta:
1 tsp salt
250 g coarse polenta
50 g grated Emmental
200 ml cream
Sea salt
Pepper, freshly ground
30 g butter
60 g pine nuts or flaked almonds
In addition:
Butter for greasing
Per serving
383 kcal, 33 g carbs, 24 g fat, 9 g protein,
2,7 BU
Side dishes and vegetables, vegetarian dishes and bakes | 23
Preparation
1 | Bring 1 l water to the boil with 1 tsp salt.
Sprinkle in the polenta, stirring continuously.
2 | Boil over a low heat for 5 minutes while
stirring. When doing so, place a towel over the pot
(so that it does not splash).
3 | Add the cheese and cream, stir thoroughly and
season with sea salt and pepper.
4 | Leave the polenta to stand for 15 minutes.
Stir it from time to time in between. Then leave to
cool.
5 | Lightly grease the ovenproof dish. Use a
tablespoon to remove scoops from the polenta
mixture and place them into the ovenproof dish.
6 | Heat the butter in a frying pan. Fry the pine
nuts or flaked almonds until golden brown and
scatter over the polenta. Bake the polenta as
indicated.
Setting procedure:
Top/bottom heating
Ovenproof dish on the wire rack, level 3
200 °C
Cooking time:
40-50 minutes
Tip:
Serve the polenta as a side dish with ratatouille or
with other Mediterranean meat dishes.