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
Lemon & chilli butter
To fry the polenta
Kale
Utensils
One wide ovenproof dish (holding approx. 3 ½ l), greased
How it's done
Polenta
Bring the stock to the boil. Stir in the polenta. Reduce the heat and simmer for approx. 3 mins., stirring until you have a thick paste. Stir in the parmesan and butter, season. Transfer the mixture to the prepared dish, smooth down, leave to cool. Cover and chill for approx. 30 mins. or overnight.
Lemon & chilli butter
Melt the butter in a small pan, add the lemon zest, juice and chilli, simmer for approx. 2 mins. Remove the pan from the heat, cover and set aside.
To fry the polenta
Preheat the oven to 60 °C, warm the platter and plates. Cut the polenta into approx. 12 triangles. Heat a dash of oil in a wide non-stick frying pan. Fry the polenta in batches for approx. 4 mins. on each side, keep warm. Heat a dash of oil in the same frying pan.
Kale
Stir-fry the kale and garlic for approx. 4 mins. until the kale has wilted. Add the lemon juice, mix, season. Plate up the kale with the polenta slices and lemon & chilli butter. Sprinkle with parmesan.
| Tip: | Garnish with the chopped parsley and grated lemon zest, serve with the lemon wedges. |
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