Junior chef
Utensils
Apron
Bowl
Cooking spoon
Ladle
Measuring cup
Oven mitts
Pan
Rubber spatula
Sieve
Tablespoon
Teaspoon
Timer
Kitchen scales
Can opener
One ovenproof dish (holding approx. 2 ½ l)
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 .
To prepare
Grease the dish with a little butter. Place the sweetcorn in a sieve, rinse, drain, place in a bowl. Place the peppers in a sieve, drain.
Polenta
Pour the stock and milk into a pan, bring to the boil. Stir in the polenta, simmer for approx. 5 mins. over a very low heat, stirring occasionally, season. Remove the pan from the heat. Add the cheese, mix, spread half of the polenta in the prepared dish, allow to cool slightly.
Lasagne
Spread the tomatoes on top of the polenta, season with salt. Spread half of the peppers and sweetcorn on top. Top with the remainder of the polenta, add the remainder of the peppers and sweetcorn, scatter the cheese on top.
To bake
Approx. 30 mins. in the centre of an oven preheated to 200 °C. Remove, allow to cool slightly.
| Tip: | Scatter 1 tablespoon of fried onions over the lasagne. |
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