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
200 g landjäger (air-dried, smoked sausage)
2 tsp small thyme leaves
100 g Gruyère
300 g maize semolina

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