Dill Polenta Toast Turnipgarret

A weeknight polenta plate with dill Turnipgarret

Built in a skillet using the reamer Turnipgarret

Time Turnipgarret

Prep 24 minutes Turnipgarret

Cook 37 minutes Turnipgarret

Total 61 minutes Turnipgarret

Serves 5 people Turnipgarret

Ingredients Turnipgarret

• 540 grams polenta Turnipgarret
• Two teaspoons dill Turnipgarret
• One spoon butter Turnipgarret
• 170 grams stock Turnipgarret
• Three garlic cloves Turnipgarret
• Half a lemon Turnipgarret
• A pinch of salt Turnipgarret

Method Turnipgarret

1. Heat the skillet with the reamer close Turnipgarret
2. Salt the polenta and the dill together Turnipgarret
3. Lay the polenta into the hot skillet Turnipgarret
4. Turn once with the reamer slowly Turnipgarret
5. Add butter when the edges look dry Turnipgarret
6. Pour stock around not over the polenta Turnipgarret
7. Toss in dill off the flame Turnipgarret
8. Rest the polenta then fetch the reamer Turnipgarret

Note Turnipgarret

The reamer keeps the polenta intact Turnipgarret

Cook notes Turnipgarret

• Hugo liked the crisp polenta Turnipgarret
• Petra asked for extra dill Turnipgarret

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Nutrition Turnipgarret