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🍰 Chocolate Polenta Squares with Fresh Strawberry Sauce

278 kcal · 30 min · 4 servings

Ingredients

• 400 ml milk (1.5% fat)
• 40 g raw cane sugar
• 2 tsp cocoa powder
• 150 g polenta (cornmeal)
• 300 g strawberries
• 1 tbsp honey
• 1 pinch crushed pink peppercorns
• 2 tbsp ground almonds
• 2 tbsp rapeseed oil
• 1 tbsp butter

Instructions

1. 1. Put milk, sugar, and cocoa powder into a pot.
2. 2. Heat the mixture until it boils.
3. 3. Stir the semolina into the boiling liquid.
4. 4. Cover the pot with a lid.
5. 5. Let the mixture swell on low heat for 5 to 7 minutes.
6. 6. Line a baking sheet with baking paper.
7. 7. Spread the polenta mixture evenly onto the sheet.
8. 8. Smooth the surface with a rubber spatula into a rectangle.
9. 9. Shape a rectangle of about 18 by 24 centimeters.
10. 10. Let the polenta cool on the sheet for 10 minutes.
11. 11. Wash the strawberries under running water.
12. 12. Remove the green stems and leaves from the berries.
13. 13. Take 250 grams of the strawberries and put them in a bowl.
14. 14. Cut the remaining part of the strawberries into quarters.
15. 15. Add the honey and peppercorns to the bowl with the 250 grams of strawberries.
16. 16. Puree the strawberries, honey, and peppercorns finely.
17. 17. Cut the cooled polenta into 8 equal pieces.
18. 18. Roll each polenta piece in the almonds.
19. 19. Put oil and butter into a frying pan.
20. 20. Heat the oil and butter in the pan.
21. 21. Fry the polenta pieces on medium heat.
22. 22. Fry the pieces for about 3 minutes on one side.
23. 23. Turn the pieces and fry them for another 3 minutes.
24. 24. Remove the finished polenta pieces from the pan.
25. 25. Serve the polenta with the strawberry puree.
26. 26. Garnish the dish with the remaining quartered strawberries.

Nutrition per serving

• kcal: 278
• Protein: 7 g · Fett/Fat: 16 g · Carbs: 26 g