Fried polenta slices with pistachio butter and cherries
very easy
60 mins
60 mins
Ingredients
- 1 Organic Lemon
- 400 ml Milk
- 5 TABLESPOONS Sugar
- 7-10 Tbsp Salt
- 100 g Polenta (corn semolina)
- 7-10 Tbsp Oil
- 3 TABLESPOONS Pistachio kernels
- 2 discs White or toast bread (2-3 days old)
- 1 glass (370 ml) Cherries
- 1/2 package Vanilla sauce powder
- 2 Eggs (Gr. M)
- 2-3 TABLESPOONS Butter
- 7-10 Tbsp Icing sugar
Directions
- 1
Wash the lemon with hot water, rub dry and grate the peel. Bring milk, lemon rind, 2 tablespoons of sugar and 1 pinch of salt to the boil. Stir in the polenta with a wooden spoon. Simmer at low heat while stirring for about 20 minutes.
- 2
Coat a small baking tray or a flat square tin (approx. 20 x 30 cm) with oil. Pour in polenta about 2 cm high, smooth it down and let it cool down. Cover and leave to set in the fridge for about 1 hour.
- 3
Chop the pistachios. Dice bread, grind in the universal chopper. Mix with 1 tablespoon of sugar.
- 4
Drain the cherries and collect the juice. Take off 4 tablespoons of juice, boil the rest with 2 tablespoons of sugar. Stir sauce powder and 4 tablespoons of juice until smooth. Stir into the boiling juice and simmer for about 1 minute. Stir in cherries.
- 5
Beat the eggs. Cut polenta into approx. 8 strips. First pull it through the eggs, then turn it in the bread mixture, press it down a little. Heat butter in a large pan. Fry the polenta slices for approx. 6 minutes until golden brown.
- 6
1 minute before the end of the frying time, roast the pistachios as well. Arrange everything, dust with icing sugar.
Nutrition Facts
430 kcal
60 g
15 g
12 g
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