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Gnomeygoose
Fried polenta cubes with parmesan cheese
Polenta with mascarpone, cheese and broccoli salad
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Ingredients
- 100 g Parmigiano Reggiano
- 500 ml vegetable stock of tablet
- 180 g polenta corngris corngris
- 200 g mascarpone soft cream cheese
- 500 g Broccoli
- 2 Red onion
- 150 g semi sundried tomatoes jar of 295 g
- 3 el mild yogurt
- 3 el mayonnaise
- 2 el Red wine vinegar
- 1 el granulated sugar
- 100 ml sunflower oil
Kitchen Stuff
Directions
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Grate the Parmesan cheese.
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Bring the stock to the boil and add the polenta while stirring. Let boil gently for 5 minutes with stirring.
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Remove the pan from the heat and mix in the mascarpone and cheese.
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Spoon the polenta into the baking dish covered with cling film and smooth with a spatula. Allow to cool so that it can stiffen.
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In the meantime, cut the broccoli into florets and cook for 3 minutes. Drain. Rinse cold under running water (blanch).
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Cut the onions into wafer-thin rings. Halve the tomatoes in the length. Add the onion and tomato to the broccoli.
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For the dressing, mix the yogurt, mayonnaise, vinegar, sugar and 2 tbsp of tomato oil. Season with (freshly ground) pepper and possibly salt.
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Mix the dressing with the broccoli.
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Cut the polenta into elongated blocks of approx. 2 x 6 cm and roll them through the polenta.
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Heat 1 cm of oil in a frying pan and fry the polenta in 4 min. On a high heat until golden brown and crunchy. Turn halfway. Drain on kitchen paper.
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Serve the polenta cubes with the broccoli salad.
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Nutrition
775Calories
Sodium0% DV1.025mg
Fat83% DV54g
Protein44% DV22g
Carbs16% DV48g
Fiber24% DV6g
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