John Myers
Contents
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Ingredients
- 200 g Corn semolina
- 350 ml Vegetable broth
- 1 tbsp Butter
- 3 tbsp Grated Parmesan
- Or other grated hard cheese
- 1 pinch Nutmeg
- Clarified butter
Instructions
- Put the corn grits and the stock in a saucepan, bring to the boil while stirring and leave to swell at a low temperature for about 20 minutes.
- Stir in the butter, Parmesan and nutmeg and leave to soak for another 5 minutes.
- Then place the polenta on a small baking sheet lined with baking paper or a baking dish and press down.
- Let it cool down and then put it in the fridge until it is completely cold.
- Then cut into pieces.
- Heat the butter lard in a pan and fry the polenta slices until golden brown on both sides.
Nutrition
Serving: 100gCalories: 193kcalCarbohydrates: 23.1gProtein: 6.4gFat: 8.3g
