Polenta rhombuses to ice cream & fruits

Name: Polenta rhombuses to ice cream & fruits
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1/4 l Milk; 2 TABLESPOONS butter/margarine; 1 package Vanillin sugar; 1 pinch Salt; 100 g Polenta (corn semolina); 1 can(s) (425 ml) Apricots; 2 Peaches; 1 TABLESPOON Oil; 7-10 Tbsp grated rind of 1/2 untreated lemon; 1/2 package (approx. 250 ml) Vanilla Ice Cream; 7-10 Tbsp Lemon balm

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1/4 l Milk
2 TABLESPOONS butter/margarine
1 package Vanillin sugar
1 pinch Salt
100 g Polenta (corn semolina)
1 can(s) (425 ml) Apricots
2 Peaches
1 TABLESPOON Oil
7-10 Tbsp grated rind of 1/2 untreated lemon
1/2 package (approx. 250 ml) Vanilla Ice Cream
7-10 Tbsp Lemon balm

Directions

1
Bring 1/4 l water, milk, fat, vanillin sugar and salt to the boil. Stir in polenta, let simmer for about 15 minutes while stirring. Cover and let it swell for about 10 minutes. Spread the polenta in a form (approx. 16 x 16 cm), let it cool down
2
Puree the apricots, except for 3 halves, in the juice. Wash peaches, possibly skin, quarter and stone them. Cut apricots and peaches into slices
3
Cut polenta into about 16 rhombs. Fry in hot oil for about 2 minutes on each side. Sprinkle with lemon peel
4
Cut 4 scoops of ice cream with a ball cutter or a tablespoon. Arrange everything, possibly decorate with lemon balm