Ingredients
serves 4
polenta:
- 1 L of milk
- 1 tsp of light vegetable stock
- 150 g of medium fine maize semolina
- sage butter:
- 70 g of butter
- 2 quartered cloves of garlic
- 1 tbs of sage leaves
- 1 red pepper, seeded and cut into fine strips
- salt
- black pepper from a mill
- 70 g of grated Sbrinz
sage butter:
- 70 g of butter
- 2 quartered cloves of garlic
- 1 tbs of sage leaves
- 1 red pepper, seeded and cut into fine strips
- salt
- black pepper from a mill
- 70 g of grated cheese
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
polenta:
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For the polenta: bring the milk and stock to the boil. Gradually add the semolina, stirring all the time. Cook for 20 mins. to create a viscous polenta.
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For the sage butter: heat the butter and garlic until frothy; then remove the garlic. Add the sage and pepper, sauté and season.
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Serve the polenta on warmed plates. Pour the sage butter over it and sprinkle with Sbrinz.
Bon
Appétit
Appétit
