Number of servings: 4 persons Preparation time: approx. 1 hour incl. 30 min. to cool

Polenta with bresaola and cinnamon-flavoured Domyati

Ingredients:
• 125 g Domyati
• 2 tbsp Greek yoghurt
• a pinch of ground cinnamon
• 1/2 tsp Dijon mustard

• 400 ml water
• 1/4 bag of 5-minute polenta 
• 1/2 red chilli
• 10 g ginger
• 1 garlic clove
• salt and pepper
• 1 tbsp olive oil

Serving:
• 60 g bresaola
• 20 g rocket 


Directions:
Using a whisk, beat the Domyati with the Greek yoghurt, mustard and cinnamon.

Bring the water to the boil and sprinkle in the polenta while stirring. Season the polenta with finely chopped chilli, ginger, garlic and salt and pepper. Pour the polenta into an ovenproof dish, smooth the top level and place in the fridge to cool.

Serving
Divide the polenta into quarters, fry in olive oil in a pan and allow to cool slightly. Pipe the Domyati cream onto the polenta. Lay the rocket on top and then roll the slices of bresaola and arrange them on the cream.  

Back