Fried polenta slices with cottage cheese tzatsiki

Name: Fried polenta slices with cottage cheese tzatsiki
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 ml Milk; 7-10 Tbsp salt and pepper; 7-10 Tbsp Nutmeg; 250 g Organic polenta (corn semolina); 7-10 Tbsp Oil; 100 g Parmesan (piece); 1 (approx. 400 g) Cucumber; 5 ripe tomatoes; 1–2 Garlic cloves; 1 bunch of parsley; 400 g Cottage cheese; 100 g Baby salad mix; 2-3 TABLESPOONS Butter

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 ml Milk
7-10 Tbsp salt and pepper
7-10 Tbsp Nutmeg
250 g Organic polenta (corn semolina)
7-10 Tbsp Oil
100 g Parmesan (piece)
1 (approx. 400 g) Cucumber
5 ripe tomatoes
1–2 Garlic cloves
1 bunch of parsley
400 g Cottage cheese
100 g Baby salad mix
2-3 TABLESPOONS Butter

Directions

1
For the polenta slices, boil 400 ml of water, milk and approx. 1 1/2 teaspoons of salt in a saucepan. Stir in polenta with a wooden spoon. Let it swell for about 20 minutes at low heat while stirring.
2
In the meantime, coat a small baking tray or a flat square tin (approx. 24 x 30 cm) with oil. Grate the parmesan and fold it into the polenta. Season to taste with pepper and nutmeg. Fill it onto the baking tray or into the form, smooth it down and let it cool down.
3
Cover and leave to set in the refrigerator for about 1 hour.
4
For the tzatziki, peel the cucumber, cut it in half lengthwise, remove the seeds and grate roughly. Wash, quarter, seed and finely dice the tomatoes. Peel garlic and chop very finely. Wash parsley, shake dry, pluck off leaves and chop finely.
5
Fold the cucumber, tomatoes, garlic and parsley into the cottage cheese. Season with salt and pepper.
6
Sort the salad, wash and drain. Cut polenta into 12 equal pieces. Heat butter in a large pan. Fry the polenta slices on each side for about 2 minutes until golden brown.
7
Serve with salad mix and cottage cheese tsatsiki.