Polenta with romaine salad

Name: Polenta with romaine salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Garlic clove; 500 ml Milk; 1 Bay leaf; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 g Polenta (corn semolina); 125 g Parmesan cheese; 4 Romaine lettuce hearts; 150 g streaky bacon; 5 TABLESPOONS Olive oil; 4 TABLESPOONS White wine vinegar; 1 TABLESPOON Sugar

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Garlic clove
500 ml Milk
1 Bay leaf
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 g Polenta (corn semolina)
125 g Parmesan cheese
4 Romaine lettuce hearts
150 g streaky bacon
5 TABLESPOONS Olive oil
4 TABLESPOONS White wine vinegar
1 TABLESPOON Sugar

Directions

1
Peel the garlic. Boil 500 ml of water, milk, bay leaf and garlic. Season with salt and pepper. Stir in polenta and let it swell for 5-10 minutes at low heat.
2
Grate cheese. Wash the salad, shake dry and cut into strips. Finely dice bacon. Heat 1 tablespoon of oil in a frying pan. Fry the bacon in it until crispy, take it out. Deglaze with vinegar and 2 tbsp. water.
3
Stir in 4 tablespoons of oil. Season with salt, pepper and sugar.
4
Remove the garlic and laurel from the polenta. Stir in half the cheese. Arrange polenta and salad on plates and sprinkle with the vinaigrette. Sprinkle with bacon and remaining cheese.