Polenta with landjäger, leek and Gruyère

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300 g maize semolina, coarse
2 tsp small thyme leaves
200 g leek, trimmed, cut into fine strips
200 g landjäger (air-dried, smoked sausage), thinly sliced
9 dl vegetable bouillon
100 g Gruyère, grated
Put the ingredients into the cooking tray and mix together. Add the vegetable bouillon. Steam.
Take the cooking tray out of the oven and sprinkle cheese over the top. Steam again.
Steaming 100°C for 25 Mins
Steaming 100°C for 15 Mins
  • Porcelain dish ⅔ GN, depth 40 mm
  • Wire shelf
Quantity Ingredient
9 dl vegetable bouillon
100 g Gruyère
200 g landjäger (air-dried, smoked sausage)
200 g leek
2 tsp small thyme leaves
300 g maize semolina

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