Blueberry polenta slices with crème fraîche

AUTHOR
Avis Adkins
DIFFICULTY
very easy
RATING
3 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1 Vanilla pod
  • 600 ml Milk
  • 1 pinch Salt
  • 55 g Sugar
  • 5 TABLESPOONS Butter or margarine
  • 150 g Polenta (corn semolina)
  • 200 g Blueberries
  • 1/2 TEASPOON Cinnamon
  • 125 g Fresh cream
  • 3 TABLESPOONS Almond liqueur
  • 7-10 Tbsp Grease

Directions

  1. 1

    Cut the vanilla pod in half lengthwise and scrape out the pulp. Boil milk in a pot with vanilla pod and pulp, salt, 25 g sugar and 1 tablespoon fat. Remove the vanilla pod. Stir in polenta slowly and bring to the boil.

  2. 2

    Allow to swell for 5-10 minutes over a low heat while stirring continuously. Sort the blueberries and carefully fold them into the polenta. Grease baking tray. Spread the hot polenta mixture about 1 cm thick to form a square (about 20 x 20 cm) on the baking tray.

  3. 3

    Place in a cool place for about 2 hours.

  4. 4

    Mix cinnamon and 30 g sugar. Cut polenta into squares (approx. 5 x 5 cm). Roll polenta pieces in the cinnamon-sugar mixture. Heat the fat in portions in a large pan. Fry the polenta pieces in portions on both sides for 1-2 minutes in the fat until golden brown.

  5. 5

    Mix crème fraîche with liqueur. Arrange slices on plates and add crème fraiche.

Nutrition Facts

KCAL
510 kcal
CARBS
52 g
FATS
27 g
PROTEINS
10 g