Polenta with Additions

Rating: 3.31 / 5.00 (16 Votes)

Total time: 5 min

Servings: 3.0 (servings)


Chanterelle ragout:

Damson compote:


Bring the salted water to the boil in a large saucepan. Now pour in the polenta, stirring continuously with a wooden spoon. In doing so, make the water bubble ever so slightly. Now reduce the heat so that the water is just simmering gently. Cook the polenta at this heat for at least half an hour, stirring continuously. If it becomes too firm, add a tiny bit of boiling water. Finally, add the butter. The finished polenta can now be used as a side dish. It is a classic dish, especially with venison pepper.

Polenta slices: Or you can process the polenta further. Later it is turned out onto a board or possibly a tray and smoothed out so that the layer of polenta is about three centimeters thick. Cool. Later you can cut the polenta sheet into pieces and fry them, for example, in butter in a frying pan.

Polenta au gratin: Or you can pour a mixture of two beaten eggs, a little bit of whipped cream and spices over the pieces, sprinkle them with Parmesan cheese and gratinate them in the oven. Now they are suitable, served with leaf salad, even as a main course.

Witch polenta: Sweet versions are also popular. Then the water is salted only very lightly. Finally, raisins and chopped nuts are mixed into the polenta. The pieces are fried in butter in a frying pan. Serve with compote.

Chanterelle ragout (as a side dish to polenta

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