Fried polenta cubes with parmesan cheese

Name: fried polenta cubes with parmesan cheese
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: Italian
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

Polenta with mascarpone, cheese and broccoli salad

Ingredients

Kitchen Stuff

1 baking dish (34 x 23 cm)

Directions

Grate the Parmesan cheese.
Bring the stock to the boil and add the polenta while stirring. Let boil gently for 5 minutes with stirring.
Remove the pan from the heat and mix in the mascarpone and cheese.
Spoon the polenta into the baking dish covered with cling film and smooth with a spatula. Allow to cool so that it can stiffen.
In the meantime, cut the broccoli into florets and cook for 3 minutes. Drain. Rinse cold under running water (blanch).
Cut the onions into wafer-thin rings. Halve the tomatoes in the length. Add the onion and tomato to the broccoli.
For the dressing, mix the yogurt, mayonnaise, vinegar, sugar and 2 tbsp of tomato oil. Season with (freshly ground) pepper and possibly salt.
Mix the dressing with the broccoli.
Cut the polenta into elongated blocks of approx. 2 x 6 cm and roll them through the polenta.
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.
Serve the polenta cubes with the broccoli salad.