Polenta goat cheese slices au gratin

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Bring milk and broth to the boil. Stir in polenta, about 1/2 teaspoon salt. Stir in egg yolks and let them swell for about 10 minutes, stirring occasionally. Line a rectangular form (20 x 23 cm) with foil. Add polenta while still hot, smooth it down and let it cool down

2. 2

   Clean the chanterelles, wash them thoroughly several times and let them drain well on kitchen paper. Depending on the size, chanterelles may be halved. Heat 1 tablespoon of oil in a pan and fry the mushrooms for about 3 minutes, turning them over. Season with salt and pepper. Remove mushrooms from the pan

3. 3

   Cut polenta into 12 rectangles (approx. 5 x 7.5 cm). Heat 1 tablespoon of oil in a large frying pan. Fry the polenta for about 5 minutes while turning, remove and place on a baking tray lined with baking paper. Cut goat cheese into 12 slices and put 1 slice on each piece of polenta. Spread the mushrooms on top and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes

4. 4

   Wash basil, shake dry, pluck leaves from the stems and cut into fine strips. Quarter bacon strips and fry them in a pan without fat on both sides. Remove polenta from the oven and arrange 3 pieces on each plate. Sprinkle with basil and garnish each with 1 slice of bacon

5. 5

   Preparation time approx. 1 1/4-1 1/2 hours

Nutrition Facts

KCAL
430 kcal

CARBS
28 g

FATS
26 g

PROTEINS
19 g