Bramata polenta

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Preparation

200 g bramata polenta
500 ml poultry stock
300 ml whole milk
Put the bramata polenta, poultry stock and milk in the porcelain dish and cover with cling film.
Put the porcelain dish into the cold cooking space at level 2. Steam.
Power-Steaming 100°C for 27 Mins
100 g butter
2 sprigs of rosemary
2 cloves of garlic
80 g Parmesan, grated
Salt
Pepper
Heat the butter in a saucepan until golden brown. Lightly crush the cloves of garlic and add to the saucepan along with the sprigs of rosemary. Simmer over a medium heat.
Before serving, pour the butter through a sieve into the polenta and incorporate the cheese. Stir the polenta until thick and smooth. Season to taste with salt and pepper.
  • Wire shelf
  • Porcelain dish ⅓ GN, depth 65 mm
Quantity Ingredient
2 sprigs of rosemary
Pepper
100 g butter
2 cloves of garlic
80 g Parmesan
Salt
200 g bramata polenta
500 ml poultry stock
300 ml whole milk

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