Junior chef
Utensils
Apron
baking paper
Baking tray
Cooking spoon
Garlic press
Measuring cup
Oven mitts
Pan
Paring knife
Sieve
Tablespoon
Teaspoon
Timer
Kitchen scales
Spatula
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
Pour the stock and milk into a pan, bring to the boil. Stir in the semolina, reduce the heat and simmer for approx. 10 mins. over a low heat, stirring constantly to form a thick paste. Spread the polenta onto a baking tray lined with baking paper (approx. 2 cm thick). Leave the polenta to cool.
Spinach
Place the spinach in a sieve and squeeze out well with your hands. Heat the butter in a pan. Add the crushed garlic and sauté briefly. Add the spinach, cook for approx. 2 mins., season with salt.
Polenta slices
Halve the cheese slices. Cut the polenta on the baking tray into 8 equal rectangles. Arrange the spinach and cheese on top.
To bake
Approx. 15 mins. in the upper half of an oven preheated to 220 °C. Remove from the oven, plate up the polenta slices, sprinkle with curry.
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