Polenta with salmon au gratin

Name: Polenta with salmon au gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Broccoli; 7-10 Tbsp a good 600 ml vegetable broth; 1 Garlic clove; 30 g Butter; 160 g Polenta (corn semolina); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g cherry tomatoes; 500 g Salmon fillet without skin; 1 Organic Lemon; 1 package (150 g) Mini-Mozzarella balls; 50 g Wild garlic pesto; 7-10 Tbsp Grease

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Broccoli
7-10 Tbsp a good 600 ml vegetable broth
1 Garlic clove
30 g Butter
160 g Polenta (corn semolina)
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g cherry tomatoes
500 g Salmon fillet without skin
1 Organic Lemon
1 package (150 g) Mini-Mozzarella balls
50 g Wild garlic pesto
7-10 Tbsp Grease

Directions

1
Clean, wash and cut the broccoli into small florets. Peel the stem and dice finely. Bring broth to the boil, add broccoli and simmer for 3-4 minutes. Pour broccoli on a sieve, drain and collect the broth
2
Peel and finely chop the garlic. Heat 20 g butter in the pot, fry garlic in it. Measure out 600 ml of hot stock, pour into the garlic and bring to the boil. Stir in polenta and let it simmer at low heat for about 10 minutes. Stir in between. Season polenta with salt and pepper, remove from heat, cover and let it simmer for about 10 minutes.
3
Wash and halve the tomatoes. Wash salmon fillet, dab dry and cut into cubes. Wash lemon hot, grate dry and cut 4 slices. Squeeze the rest of the lemon, drip juice over the salmon pieces. Sprinkle with salt and pepper. Heat 10 g butter in a small pan. Sauté the lemon slices while turning them and take them out. Drain the mini mozzarella balls
4
Put the polenta in a wide greased casserole dish and smooth it down. Spread broccoli, tomatoes, salmon, mozzarella and lemon slices on top. Drizzle with pesto. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes