Alpine polenta

Alpine polenta

Total: 30 Min. | Active: 30 Min.
Nutritional value / people: 757 kcal
, Fat: 34 g
, Carbohydrate: 71 g
, Protein: 32 g


4 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:

Betty Bossi Koch-Center

1 tbsp butter
1 garlic clove, finely chopped
2 broccoli (approx. 700 g), cut into florets
½ tsp salt
1 dl water
8 dl vegetable bouillon
5 dl milk
300 g medium-fine polenta (4 mins.)
200 g mountain cheese, grated
salt and pepper to taste
2 tbsp white flour
¼ tsp nutmeg
3 tbsp butter
1 onion, cut into rings
2 pinches salt
2 tbsp parsley, finely chopped
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How it's done

Warm the butter, sauté the garlic and broccoli for approx. 5 mins., season with salt. Add the water, cover and simmer for approx. 5 mins., remove. Bring the stock and milk to the boil in the same pan, stir in the polenta, simmer, stirring constantly, over a very low heat for approx. 2 mins. Return the vegetables to the pan, simmer the polenta for about another 2 mins. until a thick paste has formed. Stir in the cheese, season. Mix the flour and nutmeg. Coat the onions with the flour mix, shake off the excess. Heat the butter in a non-stick frying pan, fry the onion rings in batches over a medium heat for approx. 6 mins. until crisp, season with salt. Drain on kitchen paper. Plate up the polenta, topped with the onion rings and parsley.

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