Fried polenta slices
February 13th, 2020 | side dishes
Why always dumplings, spaetzle or potatoes? Polenta slices are an ideal accompaniment to all stews and all dishes with a good sauce. In the past, polenta was considered “poor people” food. Today it finds its way into our kitchen. OK then!
The corn meal with the name “Polenta” is incredibly versatile and was already popular with the ancient Romans – can only be good 😉 It can be processed into dumplings, porridge, slices or fillings. Today I’m going to show you how to make fried polenta slices.
I use instant polenta. It is pre-cooked and therefore only needs about 5 minutes to cook. That is practical. Check the package insert to see how long the cooking time is for the respective product. It is also good to know that the polenta slices can be easily frozen. Defrost, fry in butter until golden brown, enjoy.
Fried polenta slices
(4 servings)
* My homemade vegetable extract is excellent here. This gives the polenta slices a wonderful vegetable flavor.
Tags: Leave me a message
Saddle of venison on the bone with orange sauce – simply Christmassy!
A very special holiday roast for the upcoming Christmas celebrations: A whole saddle of venison cooked on the bone in orange sauce! Here I will tell you my recipe, which is guaranteed to succeed and leave a powerful impression.
read more
Sauerbraten of deer with dark beer
A venison roast prepared as Sauerbraten is a tasteful experience. The sauce is made with dark, strong beer. This not only gives the whole roast a nice color, but also malty, very strong aromas. Lucky the one who has a good connection to a forester…
read more
Hungarian goulash – straight from the Puszta
From Budapest we made our way to the Hungarian Puszta. If there is a “real” Hungarian goulash somewhere, then in Hortobágyi, a small town in the middle of the Puszta. On the bridge market (Hídivásár), which is celebrated annually on the national holiday in Hortobágyi, we found it. Here it boiled and bubbled in large cauldrons. And we brought the recipe…
read more