Nut polenta with Sbrinz rolls AOP
Nut polenta with Sbrinz rolls AOP
For 4 persons
Preparation: approx. 40 minutes
Ingredients
– 800 ml milk/water mix (half milk, half water)
– 3⁄4 tsp salt
– 200 g white polenta
– 50 g Sbrinz AOP, grated
– 50 g hazelnuts, chopped
– 2 tbsp butter
– Salt, pepper
– 4 tbsp parsley, chopped
– 1 tbsp white balsamic vinegar
– 1 tbsp rape oil
– 1⁄2 tsp salt
– 2 beetroots, in fine sticks
– 100 g Sbrinz AOP, in rolls
– 2 tbsp hazelnuts, coarsely chopped
Preparation
Bring milk water with salt to the boil. Add polenta and cook for approx. 30 minutes, stirring occasionally. Add Sbrinz AOP, nuts and butter, season and mix well. Mix in the parsley.
Combine vinegar and oil, season with salt and mix with the beetroot. Plate up the polenta, arrange the beetroot and Sbrinz AOP rolls on top. Garnish with nuts.
