Polenta sticks with yoghurt-cucumber dip

Ingredients

How to prepare it

  1. Boil the herb broth together with butter and add the polenta. Keep stirring to prevent clumps. When the polenta becomes as thick as a thick porridge, it’s ready. Add the grated Grana Padano. Season with salt and pepper and scoop into a greased tray.
  2. When the polenta has cooled, cut it into strips and bake them in the oven (180 °C) or fry in a skillet with a bit of butter.
  3. Process all ingredients in a food processor and season with salt and pepper (optional: add a clove of garlic)
  4. Make polenta with saffron / cumin and spinach in the same way by just adding the desired flavours. Vary with feta cheese, tomatoes and different herbs.



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