John Myers
Fennel, Pepper and Polenta Slices
The perfect fennel, pepper and polenta slices recipe with a picture and simple step-by-step instructions.
- 0,5 tsp Peppercorns
- 1 tsp Fennel seeds
- 0,25 tsp Coarse sea salt
- 200 ml Milk
- 200 ml Vegetable broth
- 100 g Polentagries
- Grind the peppercorns and fennel seeds together with the sea salt in a mortar and then mix this with the polenta gravel.
- Bring the milk to the boil together with the vegetable stock and then stir in the polenta gries, now turn the stove on to the lowest setting and let the polenta swell for about 10 minutes while stirring.
- In the meantime, line a flat shape with parchment paper – crumple up parchment paper, wet it under cold running water, wring it out well and then fit it into the shape.
- Then remove the polenta from the stove, add the cheese, stir in well – if necessary, add salt to taste. Then fill in the flat form, smooth it out and ideally let it cool down well overnight but at least 12 hours.
- Shortly before serving, turn the polenta out, cut into squares or diamonds and place on a baking sheet lined with baking paper and grill on the top rack in the oven with the grill function (250 degrees) until a nice golden-brown crust has formed.
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