Captains Dinner Logo
to top
Fried polenta slices

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!

Fried polenta slices

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)

600 ml vegetable broth*
3 TS butter
bring to the boil together
140 g polenta
drizzle into the simmering broth and simmer for 5 minutes (or according to packaging instruction) (note: the mixture splashes!)
season the polenta with salt and pepper, spread in a greased baking dish (appr. 35 X 20 cm), let cool down, cut into strips or cut out thaler
3 TS butter
fry the polenta slices until golden brown

* My homemade vegetable extract is excellent here. This gives the polenta slices a wonderful vegetable flavor.

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

Schwarz March 10th, 2019 | main dishes

Black salsify with blood orange hollandaise

Even if spring is in the starting blocks, there are still no local vegetables available. Until the first home-grown asparagus is on our plates, it will take a while – at least for us in the north of Germany. Fortunately, there is the wrongly misunderstood and a little forgotten „winter asparagus“. According to the motto „rough shell – delicious core“ I show you today a recipe for salsify baked in the oven with a blood orange hollandaise.

read more
Lisa Bunn und ihr Mann bei der Weinprobe am Fass December 16th, 2017 | collaboration

Women’s power and the color lilac

I would describe myself as a wine lover, but definitely not as wine connoisseurs. I know if I like the taste of a wine or not. And, Yes, I confess that the label of a bottle for me is not quite irrelevant. Therefore, maybe my favorite color lilac was somewhat of a guide when I placed my first wine order in Nierstein [also known as Riesling city at the banks of river Rhine]. Because Lisa likes lilac. Now, the shooting star of the young German wine makers has promised to give her personal wine recommendations for selected Captain’s Dinner menus. And this is the way it happened.

read more
Slow baking at the bread sommelier Heyderich in Stade March 2nd, 2019 | on the road

Slow Baking at the bread sommelier

Bread is the staple food number 1 in Germany, over 3,200 different types of bread are supposed to exist. Bread is literally on everyone’s lips – but hardly anyone knows what it looks like in a bakery and how much time and effort is in a good bread – let alone what a bread sommelier and slow baking is. To find out, we were a guest at Wolfgang Heyderich’s in the Stader Backstube.

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.