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
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.
Combine the cream cheese, figs and rosemary, season with salt. Serve the dip with the polenta slices.
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