Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
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. |
|---|
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