Lime Polenta with Strawberry Compote

Wash the lime in hot water, rub dry, finely grate the peel on a kitchen grater and squeeze out the juice. Bring Cremefine to a boil in a saucepan with sugar and vanilla sugar. Sift in the polenta semolina and let it swell at lowest heat for about 15 minutes while stirring.

After the cooking time, remove the pot from the heat, stir in the lime zest and let it sit covered without heat for another 10 minutes. Put the polenta on a baking tray covered with baking paper, spread it to a layer of about 2 cm and chill it for about 60 minutes.In the meantime, wash, clean and halve the strawberries and finely puree 50 g of them with powdered sugar and lime juice. Mix the puree with the remaining strawberries, set aside and let marinate.

Cut the cooled polenta into four equal-sized pieces. Heat Rama in a pan and fry the polenta in it on both sides over medium heat until golden brown. Wash the basil, shake dry, pluck the leaves from the stems, cut into fine strips and mix into the strawberry compote.Place the fried polenta on four plates and spread the strawberry compote on top.

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