Roasted polenta with rhubarb compote

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Bring 1 litre of salt water and 2 tablespoons of sugar to the boil. Add the corn semolina while stirring, cook for about 10 minutes on a low heat, cover and allow to swell for another 5 minutes. Brush a rectangular form with oil.

2. 2

   Add the polenta, smooth it down and let it cool down. In the meantime clean, wash and cut the rhubarb into small pieces. Heat cherry and lemon juice. Add the rhubarb and the remaining sugar and let it stand for about 5 minutes.

3. 3

   Stir cornflour and a little water until smooth and stir into the compote and bring to the boil briefly. Whisk the eggs. Cut polenta into squares and turn it first in whisked egg, then in breadcrumbs. Heat 20 g fat in a pan, fry polenta squares over low heat for about 10 minutes on both sides until golden brown.

4. 4

   Let the remaining fat foam up and add flaked almonds. Pour the almond butter over the polenta pieces. Garnish with lemon balm and serve with the lukewarm compote.