for 4 person

Polenta

4 dl	vegetable bouillon
2 dl	milk
150 g	fine polenta (2 mins.)
	salt and pepper to taste

Gratin

2	carrot, coarsely grated
3 sprig	parsley, finely chopped
¼ tsp	salt
2	tomato (approx. 200 g), thinly sliced
100 g	Bündnerfleisch (Graubünden air-dried meat) sliced
200 g	raclette cheese in slices, halved crosswise
a little	pepper

To bake

1 tbsp

flat-leaf parsley, finely chopped

How it's done

Polenta

Bring the stock and milk to the boil in a pan. Stir in the polenta, reduce the heat, simmer for approx. 2 mins., stirring constantly to form a thick paste, spread the polenta approx. 1.5 cm thick onto the back of a baking tray that has been rinsed in cold water, leave to cool. Cut out 12 circles (each approx. 6 cm).

Gratin

Mash the polenta cut-offs with a fork, mix with the carrot and parsley, season with salt. Transfer the mixture to the prepared dish. Arrange the polenta rounds, tomatoes, meat and cheese on top so that they overlap a little, then season.

To bake

Approx. 25 mins. in the centre of an oven preheated to 220°C. Remove from the oven and sprinkle with parsley.

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