Baked cheese and cream polenta

Polenta 1, Vorarlberg Milch
Polenta 2, Vorarlberg Milch

for 4 persons:

Cheese and cream polenta:
80 g Ländle Rheintaler
250 g Ländle milk
50 g Ländle cream
250 g vegetable stock
30 g Ländle butter
80 g polenta
20 g Ländle sour cream

Inlay:
100 g Ländle Rheintaler
250 g baby spinach
200 g bacon
200 g mushrooms
60 g pine nuts
1 shallot
50 g Ländle butter

1

Bring the Ländle milk, Ländle cream, Ländle butter and vegetable stock to the boil with salt and pepper.

2

Stir in polenta, bring to the boil briefly and leave to stand on the edge of the stove for 15-20 minutes.

3

Stir in Ländle sour cream and finely grated cheese and pour into a plate or other form.
 

4

Inlay:

Heat the Ländle butter in a pan. Sweat finely chopped bacon, shallot and mushrooms.
 

5

Add the pine nuts and spinach, stir and serve on the polenta. Sprinkle with cheese and gratin briefly in the oven at 200 ° C top heat.
 

6

Asparagus salad:
Peel the white asparagus twice, cut off 2 cm at the end and cook in boiling salted water with a little sugar and a little white bread for 8-10 minutes. Take out of the water and soak in ice water.
 

7

Cut green asparagus into 3 cm long pieces. Cook in the boiling water until al dente. Rinse in ice water and drain on kitchen paper.
 

8

Halve the raspberries and marinate everything together in a bowl. Serve and garnish with fresh chervil and cress.

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