Polenta with sweetcorn and pepper

Polenta with sweetcorn and pepper

Total: 20 Min. | Active: 20 Min.
Nutritional value / people: 587 kcal
, Fat: 28 g
, Carbohydrate: 61 g
, Protein: 22 g


2 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 beef bouillon
90 g Maggi Polenta Ticinese


oil for frying
2 cervelat sausages, cut into cubes
1 tin corn kernels (approx. 300 g), rinsed, drained
1 red pepper, cut into thin slices
1 bunch flat-leaf parsley, finely chopped
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How it's done

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Bring the stock to the boil, stir in the sweetcorn, reduce the heat, simmer over a low heat for approx. 4 mins., stirring constantly to form a thick puree.


Heat the oil in a frying pan. Stir fry the sausage, add the sweetcorn and pepper, continue to stir fry for approx. 5 mins. Mix in the polenta, continue to cook for approx. 2 mins. Stir in the parsley.

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