for 4 person

Polenta

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

How it's done

Polenta

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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