Ingredients
For 4 portions
For the polenta
250g
QimiQ Cream Base
250ml
Milk
130g
Polenta [maize semolina]
60g
Butter
60g
Parmesan, grated
1pinch(es)
Salt and pepper
1pinch(es)
Ground nutmeg, ground
2ea
Egg(s)
Vegetable oil, to fry
For the filling
200g
Feta cheese, diced
0.5ea
Cucumber(s), sliced
8ea
Green olives
0.5ea
Red pepper(s), diced
5ea
Lettuce leaves
Preparation
- Preheat the oven to 160 °C (air circulation).
- For the polenta: bring the QimiQ Sauce Base to the boil with the milk and butter and season to taste. Stir in the polenta and simmer for approx. 5 minutes. Allow to chill.
- Stir in the eggs and Parmesan and spread onto a baking sheet lined with baking paper. Bake in a preheated oven for approx. 10 minutes. Allow to chill.
- Cut the polenta into pieces and pan fry gently.
- Place the lettuce leaves, cucumber, olives and feta cheese onto one piece of polenta and place another on top. Serve.
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