Polenta with landjäger, leek and Gruyère

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Preparation

300 g maize semolina, coarse
2 tsp small thyme leaves
200 g leek
200 g landjäger (air-dried, smoked sausage)
900 ml vegetable bouillon
Top, tail and peel the leek, then cut into fine strips. Thinly slice the landjäger, add to the cooking tray with the leek, maize semolina and thyme and stir to combine. Add the vegetable bouillon. Steam.
Steaming 100°C for 25 Mins
100 g Gruyère, grated
Take the cooking tray out of the cooking space and sprinkle the cheese over the top. Continue to steam.
Add ingredients
Steaming 100°C for 15 Mins
  • Porcelain dish ⅔ GN, depth 40 mm
  • Wire shelf
Quantity Ingredient
900 ml vegetable bouillon
200 g leek
2 tsp small thyme leaves
300 g maize semolina
100 g Gruyère
200 g landjäger (air-dried, smoked sausage)

Customer reviews (1)

  • Corinne L.

    Customer review in French

    Excellent

    01 June 2020

    Excellente recette, les gendarmes relèvent parfaitement ce plat. L'idée de cuire la polenta au four à vapeur est géniale, moins laborieux qu'à la casserole

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