Pan-Fried Polenta Cake

🧂 Ingredients

• 125 gr polenta
• 300 ml milk
• 200 ml chicken stock
• 3 pcs sprig chopped thyme leaves
• 1 tbsp unsalted butter

  15 gr
• 15 gr grated parmesan
• Olive oil and butter for frying

Instructions

• 1 Bring the milk, chicken stock and thyme to the boil. Add a pinch of salt and
  pepper.
• 2 Reduce the heat and whisk the polenta gradually into the milk then whisk
  constantly until thickened and cooked.
• 3 Remove from the heat and stir in the grated parmesan and butter until well
  combined. Season to taste.
• 4 Pour the hot polenta onto an oiled tray, cover with a cling film and let it
  cool.
• 5 Once cooled, unmould the ‘polenta cake’ and cut into equal square or rectangular
  pieces.
• 6 Heat the olive oil and butter over a medium low heat and gently fry the polenta.
• 7 Sear for 2-3 minutes on each side until golden brown. Serve immediately.

Nutrition Info