Junior chef
Utensils
Apron
Baking tray
Cooking spoon
Frying pan
Measuring cup
Pan
Paring knife
Scissors
Spatula
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Polenta
Bring the stock to the boil in a pan. Stir in the polenta, reduce the heat, simmer over a low heat for approx. 4 mins., stirring occasionally to form a thick paste. Remove the pan from the heat, mix in the cheese and mustard. Spread the polenta onto a tray, leave to cool.
Shape the polenta into approx. 12 patties. Heat the oil in a non-stick frying pan and fry the patties in batches for approx. 3 mins. on each side.
Mustard sauce
Heat the butter in a pan. Add the onion, sauté for approx. 3 mins. Pour in the single cream and water, bring to the boil, reduce the heat, simmer for approx. 2 mins. Add the mustard and heat gently, season.
To serve
Serve the polenta patties with the sauce, chop the chives over the top using scissors.
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