Grilled Mediterranean Polenta Triangles

Grilled Mediterranean Polenta Triangles

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Preparation time


garlic clove
g dried tomatoes Alnatura
g capers Alnatura
tablespoon lightly salted butter
ml fresh whole milk Alnatura
g polenta Alnatura
g grated Parmesan Alnatura

Finely chop the garlic, dried tomatoes and capers

In a saucepan, melt the butter and fry the garlic for about 1 minute over a moderate heat then deglaze with the milk and bring to the boil

Add the tomatoes, capers and polenta and stir well

Simmer this mixture over a gentle heat for 10 minutes, stirring continuously until the polenta thickens

Add the Parmesan

Take a baking tray (17 x 25 cm) lined with baking parchment and spread the polenta mixture evenly so it is 1 cm thick

Cover with baking parchment and refrigerate overnight

The following day: preheat the barbecue

Remove the polenta mixture from the tray and cut into triangles

Grill the triangles for about 4 minutes on each side

Tip : For even more Mediterranean flavour, fry the garlic in a tablespoonful of the dried tomato oil.

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