Fried pistachio polenta with melon salad

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Line a casserole dish (approx. 15 x 15 cm) with foil. Roast the pistachios in a pan without fat, take them out and chop them roughly. Bring milk to the boil in a saucepan, pour in polenta semolina and 1 tbsp. sugar. Let simmer for about 5 minutes at low heat while stirring. Fold in pistachios. Spread the polenta into the form, let it cool down a little and put it in a cool place for 5-6 hours

2. 2

   Peel the melon pulp from the skin, remove the seeds and cut the flesh into small cubes. Marinate with honey and lemon juice. Wash the herbs, dab dry, remove the leaves and mix into the melons

3. 3

   Turn out the polenta from the mould and cut out 4 circles (approx. 7 cm Ø each) with a dessert ring. Put 4 tablespoons of sugar on a plate and press the polenta circles into the sugar from both sides. Heat butter in a coated pan and fry polenta circles on both sides for about 3 minutes. Arrange on plates with the melon salad

4. 4

   waiting time 5-6 hours

Nutrition Facts

KCAL
300 kcal

CARBS
46 g

FATS
10 g

PROTEINS
6 g