56kcal
2g
8g
0g
2g
2g
5g
57mg
- 70g / 2.47oz Broccoli florets
- 200ml / 6.76fl oz Water
- 400ml / 13.53fl oz Milk
- 160g / 5.64oz Polenta (cornmeal)
- 1 tsp grated Parmesan cheese
- 1 tbsp for frying Butter or Rapeseed oil
1. Steam 70g / 2.47oz Broccoli florets for about 8 minutes or cook in a pot with little water.
2. Boil 400ml / 13.53fl oz Milk in a pot, add 200ml / 6.76fl oz Water and 160g / 5.64oz Polenta (cornmeal), cook on medium heat until the mixture becomes creamy, stirring continuously.
3. Mash Broccoli or chop finely and mix with 1 tsp grated Parmesan cheese into the Polenta.
4. Spread the Polenta evenly on parchment paper and let it cool.
5. Cut the Polenta into slices of desired shapes.
6. Heat 1 tbsp Butter or Rapeseed oil in a pan and fry the Polenta slices until golden brown on both sides.
1% of RDI
5% of RDI
8% of RDI
0% of RDI
0% of RDI
5% of RDI
10% of RDI
You can prepare the Polenta slices the day before and fry them the next day.
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