Valser Hexenpolenta – Vals Valley


Rating: 3.33 / 5.00 (12 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:















Instructions:

Roughly chop the onion and sweat in butter until golden brown. Extinguish with water, season with salt, pepper and nutmeg and bring to a boil.

Add the polenta and cook on low heat for thirty minutes with the lid on, until the liquid is reduced. Stir in half of the grated Parmesan cheese.

Boil down the cream with the raisins until creamy and season with ground pepper. Add finished polenta, stir well and fold in grated mountain cheese until it pulls threads. Arrange in crescent shape on plates, sprinkle with remaining Parmesan and bake.

Garnish with cooked apple slices and a tiny bit of juice from the apples.

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