Raclette and polenta gratin

Raclette and polenta gratin

Total: 1 hr 25 Min. | Active: 30 Min.
Nutritional value / people: 419 kcal
, Fat: 17 g
, Carbohydrate: 35 g
, Protein: 28 g


4 people


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:

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4 dl vegetable bouillon
2 dl milk
150 g fine polenta (2 mins.)
salt and pepper to taste


2 carrots, coarsely grated
3 sprigs parsley, finely chopped
¼ tsp salt
2 tomatoes (approx. 200 g), thinly sliced
100 g Bündnerfleisch (Graubünden air-dried meat) sliced
200 g raclette cheese in slices, halved crosswise
a little pepper

To bake

1 tbsp flat-leaf parsley, finely chopped
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One ovenproof dish (approx. 2 l), greased

How it's done

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Bring the stock and milk to the boil in a pan. Stir in the polenta, reduce the heat, simmer for approx. 2 mins., stirring constantly to form a thick paste, spread the polenta approx. 1.5 cm thick onto the back of a baking tray that has been rinsed in cold water, leave to cool. Cut out 12 circles (each approx. 6 cm).


Mash the polenta cut-offs with a fork, mix with the carrot and parsley, season with salt. Transfer the mixture to the prepared dish. Arrange the polenta rounds, tomatoes, meat and cheese on top so that they overlap a little, then season.

To bake

Approx. 25 mins. in the centre of an oven preheated to 220°C. Remove from the oven and sprinkle with parsley.

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