Place cling film on a plate and brush with a little oil. Peel the carrots, do not grate too finely and squeeze out well. Bring the soup to the boil with butter, pour in the corn grits and simmer while stirring for about 2 minutes. Remove the mixture from the heat, stir in the carrots, parmesan, salt and pepper.
Spread the semolina evenly on the plate, cover with cling film and allow to cool.
Tip the polenta out onto a board, peel off the foil. Cut out 12 hearts and fry in oil on both sides in a coated pan.
Allow approx. 1 hour for cooling.
Goes well with fried food.
per serving: protein: 7.5; Fat: 14g; Carbohydrates: 22g; Be: 1.8
Ingredients
Print Recipe
Pin Recipe