Polenta firs with broccoli - county

·         For 8 firs:

150 g broccoli florets
125 g fine polenta
50 cl vegetable stock
80 g County

For the amount of liquid and the cooking time of the polenta, refer to the manufacturer's instructions.
To form the fir trees, I used 4 star-shaped cookie cutters of 6 cm - 4.5 cm - 3.5 cm - 2.5 cm.

Cook broccoli florets for 5 minutes in boiling salted water. Drain. Reserve a small bouquet for decoration.
Coarsely chop the rest with a knife.

Grate 50 grams of the county.
Cut the rest into thin strips.

In a saucepan, heat broth. Pour the polenta in rain and cook, stirring constantly, the time indicated on the package.
Remove from heat. Stir in the grated county and chopped broccoli. Pepper. Mix well. Taste and adjust seasoning if necessary.
Spread the polenta about 1/2 cm thick on a sheet of baking paper. Smooth the surface with a slightly wet spoon. Allow cooling.

Preheat the oven to 180oC.

Using 3 or 4 different sizes of star-shaped cookie cutters, cut the polenta. With the falls, make a few extra stars.
On a baking sheet covered with baking paper, arrange the larger stars, add a thin strip of the county, and then on top of a smaller star. Renew until you stack all the stars.
Cheese strips should not be too thick, otherwise, the fir trees may collapse. Keep an eye on the stars as you do not slip. If necessary, put them back in place.
Bake for 10 minutes. Adapt cooking time to the size of the fir trees
Garnish with a few pieces of broccoli and serve immediately.

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