Spicy polenta dots

Name: spicy polenta dots
Cook time: 20 min
Total time: 50 min
Yield: 8
Ingredients: 1,3 liter hot vegetable broth from tablet; 250 g polenta corngris; 40 g fresh basil; 120 g unsalted butter or margarine; 120 g Parmigiano Reggiano broken; 1 el traditional olive oil

Side dish of polenta with basil, Parmesan cheese, butter and olive oil.

Ingredients

Kitchen Stuff

1 quiche mold with loose bottom (Ø 28 cm)
1 grill pan

Directions

Bring the stock to the boil and add the polenta while stirring. Let boil gently for 5 minutes with stirring.
Slice the basil, including the twigs. Keep a few leaves aside for garnishing.
Grate the cheese. Remove the pan with polenta from the heat and mix in the basil, butter and Parmesan cheese. Season with pepper.
Pour the polenta into a quiche mold covered with cling film and allow to cool for 30 minutes so that it can stiffen.
Cut the polenta into a point per serving. Brush all sides with the oil.
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.
Keep covered with a lid warm on a plate.