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
Heat butter in a pan. Sauté the garlic, add the bouillon and milk, bring to the boil. Add the broccoli, simmer for approx. 3 mins until just soft, remove with a slotted spoon, season. Stir the semolina in to the hot liquid, simmer the polenta for approx. 4 mins. over a very low heat, stirring constantly to form a thick paste. Mix in the cheese and add the broccoli.
Mix the flour and nutmeg in a deep dish. Coat the onions with the flour mix, shake off the excess. Heat the butter in a non-stick frying pan. Fry the onion rings over a medium heat for approx. 6 mins. until crispy. Remove and drain on paper towels, season with salt. Plate up the polenta, topped with the onion rings and parsley.
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