Polenta firs with broccoli - county
Monday, May 4, 2020
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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.