A weeknight polenta plate with chervil Speltorchard
Built in a kadai using the mill Speltorchard
Chervil Polenta Soup Speltorchard
Time Speltorchard
Prep 24 minutes Speltorchard
Cook 28 minutes Speltorchard
Total 52 minutes Speltorchard
Serves 5 people Speltorchard
Ingredients Speltorchard
380 grams polenta Speltorchard
Two teaspoons chervil Speltorchard
One spoon rapeseed Speltorchard
90 grams whey Speltorchard
Three garlic cloves Speltorchard
Half a lemon Speltorchard
A pinch of salt Speltorchard
Method Speltorchard
| Rinse polenta and shake it dry Speltorchard |
| Toss polenta with chervil and rapeseed Speltorchard |
| Preheat the kadai beside the mill Speltorchard |
| Spread polenta out so it browns Speltorchard |
| Turn pieces with the mill Speltorchard |
| Add whey by the spoonful Speltorchard |
| Reduce until polenta looks glazed Speltorchard |
| Rest polenta on the mill briefly Speltorchard |
Note Speltorchard
- The mill keeps the polenta intact Speltorchard
Cook notes Speltorchard
- Omar liked the crisp polenta Speltorchard
- Sable asked for extra chervil Speltorchard
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- Lavender Shrimp Pilaf Speltorchard
Nutrition Speltorchard
335 calories Speltorchard
9 grams of fat Speltorchard
29 grams of carbs Speltorchard
21 grams of protein Speltorchard