Polentagratin

Name: Polentagratin
Yield: 1
Ingredients: ½ l Water; 1 tsp Salt; 10 Rosemary needles; 2 clove Crushed garlic; 2 tbsp Grated Parmesan cheese; 2½ dl Chicken broth; 2½ dl Not too finely ground cornmeal (polenta grits); 2½ dl Milk

Mains

Cook time: 0 min.
Servings: 1

Ingredients for Polentagratin

½	l	Water
1	tsp	Salt
10		Rosemary needles
2	clove	Crushed garlic
2	tbsp	Grated Parmesan cheese
2½	dl	Chicken broth
2½	dl	Not too finely ground cornmeal (polenta grits)
2½	dl	Milk

Instructions for Polentagratin

To prepare the Polentagratin recipe, please follow these instructions:

Turn on the oven at 200 °. Bring the rosemary needles into a mortar with the salt and bump it until the needles are completely broken. Bring milk, chicken stock and boiled water. Sprinkle corn flour with whipping, add rosemary salt and boil for low heat with stirring for 20 minutes. Season with salt, pepper and garlic. Pour the lined porridge into a dish greased with olive oil and sprinkle with parmesan cheese. Heat it in the oven until the cheese has formed a golden surface, approx. 20 min.

Polentagratin

Ingredients for Polentagratin

Instructions for Polentagratin

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