Polenta with Cheese on Water

Polenta with Cheese on Water

30 min
Easy
1 serv.
400 g / 1 serv.

Rating

Average rating:—

Description

Delicate corn porridge with parmesan, butter, and the aroma of garlic and rosemary. A simple and hearty side dish or standalone meal.

  1. Bring 300 ml of salted water to a boil in a small saucepan.
  2. Pour the corn grits in a thin stream, whisking constantly to prevent lumps.
  3. Reduce heat to low and cook the polenta for 20–25 minutes, stirring frequently, until thickened and the grits are tender.
  4. Meanwhile, dice the smoked brisket into small cubes.
  5. In a dry skillet, fry the brisket for 2–3 minutes until lightly crispy, then add 20 g of butter.
  6. Add crushed garlic cloves and a sprig of rosemary (or dried rosemary) to the skillet. Heat for 1 minute, then remove the garlic and rosemary.
  7. Add the remaining butter and finely grated parmesan to the cooked polenta. Stir vigorously until creamy.
  8. Spoon the polenta onto a plate, top with the fried brisket, and drizzle with the aromatic butter from the skillet. Serve immediately.
627
157 kcal / 100 g
kcal
14.7 g
3.7 g / 100 g
Protein
36.1 g
9.0 g / 100 g
Carbohydrates
46.9 g
11.7 g / 100 g
Fats