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Bricallahan
Spicy polenta dots
Side dish of polenta with basil, Parmesan cheese, butter and olive oil.
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Ingredients
Directions
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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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Slice the basil, including the twigs. Keep a few leaves aside for garnishing.
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Grate the cheese. Remove the pan with polenta from the heat and mix in the basil, butter and Parmesan cheese. Season with pepper.
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Pour the polenta into a quiche mold covered with cling film and allow to cool for 30 minutes so that it can stiffen.
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Cut the polenta into a point per serving. Brush all sides with the oil.
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Heat the grill pan without oil or butter and grill the polenta in parts 5-6 min. Or until you see a grill line. Turn halfway.
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Keep covered with a lid warm on a plate.
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Nutrition
305Calories
Sodium32% DV760mg
Fat29% DV19g
Protein16% DV8g
Carbs8% DV24g
Fiber12% DV3g
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