Soups / Casseroles: Alpine Polenta

Alpine Polenta


  • salt and pepper to taste
  • 1 clove of garlic, finely chopped
  • 8 dl vegetable bouillon
  • 3 tbsp. butter
  • 2 broccoli (approx. 700 g), cut into florets
  • 2 pinches salt
  • 1 dl water
  • 5 dl milk
  • 300 g medium-ground cornmeal (4 Min.)
  • 200 g mountain cheese, grated
  • 2 tbsp. white flour
  • 1 onion, cut into rings
  • 0.25 tsp. nutmeg
  • 2 tbsp. parsley, finely chopped
Order the ingredients from COOP@home


Warm the butter, sauté the garlic and broccoli for approx. 5 mins., season with salt. Add the water, cover and simmer for approx. 5 mins., remove. Bring the stock and milk to the boil in the same pan, stir in the polenta, simmer, stirring constantly, over a very low heat for approx. 2 mins. Return the vegetables to the pan, simmer the polenta for about another 2 mins. until a thick paste has formed. Stir in the cheese, season. Mix the flour and nutmeg. Coat the onions with the flour mix, shake off the excess. Heat the butter in a non-stick frying pan, fry the onion rings in batches over a medium heat for approx. 6 mins. until crisp, season with salt. Drain on kitchen paper. Plate up the polenta, topped with the onion rings and parsley.


  • Soups / Casseroles
  • 30 mins Preparation/cooking time: ca. 30m
  • Servings For 4 people
  • Nutrition 677 Kcal