Crispy Italian polenta triangles with lemon foam

  • 2 persons
  • 25 min
2
25’

Ingredients
2

For the polenta
  • 500 ml Provamel Rice Drink
  • 110 g polenta – quick cook
  • 30 g sundried tomatoes, chopped
  • Pinch chilli powder
  • 1½ tbsp chopped fresh basil leaves
  • ½ tsp salt
  • Sunflower oil for frying
For the lemon foam
  • 125 ml Provamel Soya Single alternative to cream
  • 1 tbsp lemon juice
  • ¼ tsp salt

preparation
25 min

Polenta
  1. In a heavy pan bring the Provamel Rice Drink to the boil. Stir in the polenta, bring to a simmer and cook for 5 minutes stirring all the time.
  2. Remove from the heat and stir in the tomatoes, chilli powder, basil and salt. Season with salt.
  3. Pour the polenta onto a cling film-lined baking tray and spread out evenly to a height of approximately 2 cm. Allow to cool completely.
  4. Cut the cooled polenta into triangles and fry in olive oil for 4-5 minutes on each side until crisp and browned slightly.
Lemon foam
  1. Pour the Provamel Soya Single into a tall bowl and whisk until foamy. Quickly whisk in the lemon juice and salt. Serve with the hot crispy polenta triangles.

tip

The polenta triangles, without frying, can be prepared the night before.

IT IS RECOMMENDED THAT YOU UPDATE YOUR BROWSER TO VIEW THIS PAGE.