Polenta slices with cottage cheese tzatziki and leaf salad

Name: Polenta slices with cottage cheese tzatziki and leaf salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 ml Milk; 7-10 Tbsp Salt; 250 g Organic corn semolina "neuform"; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 75 g grated parmesan cheese; 1–2 Garlic cloves; 1 (approx. 400 g) Cucumber; 250 g Tomatoes; 6 Stem(s) Parsley; 2 (200 g each) Cup of cottage cheese "Granular cream cheese; 25 g clarified butter; 7-10 Tbsp Salad and parsley leaves; 7-10 Tbsp Oil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 ml Milk
7-10 Tbsp Salt
250 g Organic corn semolina "neuform"
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
75 g grated parmesan cheese
1–2 Garlic cloves
1 (approx. 400 g) Cucumber
250 g Tomatoes
6 Stem(s) Parsley
2 (200 g each) Cup of cottage cheese "Granular cream cheese
25 g clarified butter
7-10 Tbsp Salad and parsley leaves
7-10 Tbsp Oil

Directions

1
Bring 400 ml of water, milk and salt to the boil in a pot, stir in the corn semolina. Turn off the stove, let the polenta mass swell for about 12 minutes. Season to taste with pepper and nutmeg. Mix in Parmesan cheese. Put the mixture on an oiled fat pan. Press evenly with your hands to form a rectangle (approx. 27 x 19 cm). Let it cool down
2
Peel garlic and chop very finely. Clean the cucumber, peel, halve, core and grate the flesh. Wash, clean, quarter, seed and finely chop the tomatoes. Wash parsley, shake dry and chop finely. Mix tomatoes, cucumber, garlic and parsley. Season with salt and pepper. Mix in cottage cheese. Season again with salt and pepper
3
Halve corn semolina 1x lengthwise. Then cut each plate into 6 equal pieces. Heat clarified butter in a large frying pan, add polenta slices and fry for about 4 minutes while turning. Arrange polenta slices and cottage cheese tzatziki on plates garnished with salad and parsley leaves
4
Waiting time approx. 30 minutes