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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 milky water to the boil in a pan. Stir in the salt, cornmeal and herbs, reduce the heat and simmer for approx. 10 mins. over a low heat, stirring constantly to form a thick paste. Rinse a baking tray in cold water and spread the polenta onto the back of the tray (approx. 28 x 36 cm). Leave the polenta to cool, cut into slices measuring approx. 4 x 8 cm.
Mix the crème fraîche, olives and tomatoes, season.
Spread both sides of the polenta slices with oil, cover and grill over/on a medium heat (approx. 200 °C for approx. 5 mins. on each side. Serve the polenta slices with the dip.
|Prepare:||Cook the polenta approx. 1 day in advance, spread, cover and keep in the fridge.|
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