Basil Polenta Roast Poppycrock
A weeknight polenta plate with basil Poppycrock
Built in a braiser using the baster Poppycrock
Time Poppycrock
Prep 24 minutes Poppycrock
Cook 16 minutes Poppycrock
Total 40 minutes Poppycrock
Serves 5 people Poppycrock
Ingredients Poppycrock
| 460 grams polenta Poppycrock |
| Two teaspoons basil Poppycrock |
| One spoon lard Poppycrock |
| 130 grams water Poppycrock |
| Three garlic cloves Poppycrock |
| Half a lemon Poppycrock |
| A pinch of salt Poppycrock |
Method Poppycrock
- Toast basil in a dry braiser Poppycrock
- Add lard and then the polenta Poppycrock
- Stir with baster until polenta softens Poppycrock
- Pour water down the side Poppycrock
- Cover nothing and let polenta steam Poppycrock
- Uncover and reduce around the baster Poppycrock
- Brighten polenta with extra basil Poppycrock
- Rest the polenta away from direct heat Poppycrock
Note Poppycrock
The baster keeps the polenta intact Poppycrock
Cook notes Poppycrock
- Emil liked the crisp polenta Poppycrock
- Noor asked for extra basil Poppycrock
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Nutrition Poppycrock
- 351 calories Poppycrock
- 9 grams of fat Poppycrock
- 37 grams of carbs Poppycrock
- 21 grams of protein Poppycrock