← Tutte le ricette

🍽️ Gratin di polenta croccante con cipolle rosse

206 kcal · 30 min · 4 porzioni

Ingredienti

• 6 cipolle rosse
• 1 rametto di rosmarino
• 2 steli di salvia
• 2 rametti di timo
• 300 ml di latte (1,5% di grassi)
• 400 ml di brodo vegetale
• 150 g di polenta (semola di mais)
• 60 g di Parmigiano (1 pezzo)
• 15 g di burro al yogurt (1 cucchiaio)
• 2 uova
• Sale
• Pepe

Preparazione

1. 1. Peel the red onions.
2. 2. Quarter the onions.
3. 3. Gently separate the individual onion layers from each other.
4. 4. Wash the herbs under running water.
5. 5. Shake the herbs dry.
6. 6. Pluck the leaves off the stems.
7. 7. Pour the milk and the broth into a pot.
8. 8. Bring the liquid to a boil.
9. 9. Stir in the polenta slowly.
10. 10. Let the polenta swell according to the package instructions.
11. 11. Stir constantly while doing so.
12. 12. Grate the Parmesan finely.
13. 13. Set aside half of the cheese.
14. 14. Add the butter and the eggs to the remaining polenta.
15. 15. Stir in the cheese gradually.
16. 16. Season the mixture with salt and pepper.
17. 17. Line a baking sheet (20 x 30 cm) with baking paper.
18. 18. Spread the polenta evenly onto the sheet.
19. 19. Distribute the red onions over the polenta.
20. 20. Sprinkle the herbs over the top.
21. 21. Sprinkle the remaining Parmesan over the gratin.
22. 22. Preheat the oven to 180 °C.
23. 23. Use fan-assisted heat at 160 °C or gas mark 2–3.
24. 24. Bake the gratin for approx. 40 minutes.

Valori per porzione

• kcal: 206
• Protein: 10 g · Fett/Fat: 8 g · Carbs: 24 g