Blueberry polenta slices with crème fraîche

Name: Blueberry polenta slices with crème fraîche
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Vanilla pod; 600 ml Milk; 1 pinch Salt; 55 g Sugar; 5 TABLESPOONS Butter or margarine; 150 g Polenta (corn semolina); 200 g Blueberries; 1/2 TEASPOON Cinnamon; 125 g Fresh cream; 3 TABLESPOONS Almond liqueur; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Vanilla pod
600 ml Milk
1 pinch Salt
55 g Sugar
5 TABLESPOONS Butter or margarine
150 g Polenta (corn semolina)
200 g Blueberries
1/2 TEASPOON Cinnamon
125 g Fresh cream
3 TABLESPOONS Almond liqueur
7-10 Tbsp Grease

Directions

1
Cut the vanilla pod in half lengthwise and scrape out the pulp. Boil milk in a pot with vanilla pod and pulp, salt, 25 g sugar and 1 tablespoon fat. Remove the vanilla pod. Stir in polenta slowly and bring to the boil.
2
Allow to swell for 5-10 minutes over a low heat while stirring continuously. Sort the blueberries and carefully fold them into the polenta. Grease baking tray. Spread the hot polenta mixture about 1 cm thick to form a square (about 20 x 20 cm) on the baking tray.
3
Place in a cool place for about 2 hours.
4
Mix cinnamon and 30 g sugar. Cut polenta into squares (approx. 5 x 5 cm). Roll polenta pieces in the cinnamon-sugar mixture. Heat the fat in portions in a large pan. Fry the polenta pieces in portions on both sides for 1-2 minutes in the fat until golden brown.
5
Mix crème fraîche with liqueur. Arrange slices on plates and add crème fraiche.