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Polenta pudding with light cream

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Origin of dish:  Italy
Type of cooking:  Hob
Preparation time: 30 minutes
Cooking time: 15 minutes
Ingredients (serves 6):


-Bring the milk and chocolate milk to the boil. Slice the vanilla pod in two, lengthways. Crush half using a knife and add to the milk along with the raisins. Throw in the polenta and half the sugar and cook, stirring constantly, for 4 - 5 min. Pour onto a baking tray (around 1cm thickness) and leave to cool.
-Cut the polenta into pieces and brown in butter, turning every so often. Whip the cream until firm, and add the rest of the chopped vanilla to the cream with the rest of the sugar.
-Serve the slices of polenta with the cream and a few raspberries.
Advice: Canderel recipe
183 Kcal/portion

User comments

another free recipe every day

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