A weeknight polenta plate with mint Saffrongate
Built in a kadai using the board Saffrongate
Mint Polenta Stew Saffrongate
Time Saffrongate
Prep 18 minutes Saffrongate
Cook 31 minutes Saffrongate
Total 49 minutes Saffrongate
Serves 2 people Saffrongate
Ingredients Saffrongate
480 grams polenta Saffrongate
Two teaspoons mint Saffrongate
One spoon rapeseed Saffrongate
140 grams whey Saffrongate
Three garlic cloves Saffrongate
Half a lemon Saffrongate
A pinch of salt Saffrongate
Method Saffrongate
| Rinse polenta and shake it dry Saffrongate |
| Toss polenta with mint and rapeseed Saffrongate |
| Preheat the kadai beside the board Saffrongate |
| Spread polenta out so it browns Saffrongate |
| Turn pieces with the board Saffrongate |
| Add whey by the spoonful Saffrongate |
| Reduce until polenta looks glazed Saffrongate |
| Rest polenta on the board briefly Saffrongate |
Note Saffrongate
- The board keeps the polenta intact Saffrongate
Cook notes Saffrongate
- Rhea liked the crisp polenta Saffrongate
- Ingrid asked for extra mint Saffrongate
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Nutrition Saffrongate
360 calories Saffrongate
6 grams of fat Saffrongate
16 grams of carbs Saffrongate
10 grams of protein Saffrongate