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Betty Bossi Koch-Center
kochen@bettybossi.ch
Polenta slices
Lemon vinaigrette
Fennel & ginger salad
How it's done
Polenta slices
Bring the water to the boil with the salt and nutmeg. Add the sweetcorn, simmer for approx. 10 mins. over a very low heat, stirring occasionally, allow to cool a little. Stir in the parmesan, beetroot spread and sliced beetroot, season. Spread the polenta into a rectangle approx. 3 cm thick on the back of a baking tray that has been rinsed in cold water, allow to cool, then cut into equal-sized pieces. Heat the clarified butter in a non-stick frying pan. Fry the polenta slices in batches over a medium heat until golden brown, keep warm.
Lemon vinaigrette
In a bowl, mix the lemon zest, lemon juice, oil and basil, season and refrigerate.
Fennel & ginger salad
Mix the fennel and ginger with the vinaigrette. Serve with the polenta slices.
| Tip: | Replace the basil with dill. |
|---|
How-tos
Peeling ginger
Our recommendations
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