Alpine polenta

Alpine polenta

Total: 20 min. | Active: 20 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:

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1 tbsp butter
1 garlic clove, squeezed
8 dl vegetable bouillon
5 dl milk
700 g broccoli, cut into florets
½ tsp salt
a little pepper
300 g medium-fine polenta (4 mins.)
200 g mountain cheese, grated

Onion rings

2 tbsp white flour
¼ tsp nutmeg
1 onion, cut into rings
3 tbsp butter
a little salt
½ bunch parsley, finely chopped
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How it's done

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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.

Onion rings

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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