FRIJE

Instructions

• 1.   Grate the cheese.
• 2.   In a saucepan, mix milk, butter, salt, pepper, and nutmeg.
• 3.   Bring to a boil. Gradually add the semolina and cook over low heat for 6 to 8 minutes, stirring.
• 4.   Add the eggs and cook for another 2 minutes.
• 5.   Finally, add the grated cheese.
• 6.   Spread the mixture to a height of 2 cm on an oiled parchment paper, let it cool.
• 7.   Finely chop the peeled onion and garlic clove.
• 8.   Roughly chop the tomatoes for 5 seconds.
• 9.   Cook them in a pan over medium heat for 5 minutes with a little oil and curry.
• 10.   Add the herbs de Provence, salt, and pepper to the pan. Continue cooking for 10 minutes.
• 11.   When serving, reheat portions of polenta with butter in a pan or for 10 minutes in the oven under the broiler.
• 12.   Top with the tomato compote.

Notes & Suggestions

• Sources: SEB recipe booklet for robot
• Original Recipe: Grate the gruyère cheese in the bowl fitted with the fine grating disc at speed 2. Set aside and replace the disc with the metal blade, chop the peeled onion and garlic clove using the Pulse function. Cook them in a pan over medium heat for 5 minutes with a little oil and curry. In the same bowl, roughly chop the tomatoes for 5 seconds using the Pulse function. Add to the pan with the herbs de Provence, salt, and pepper. Continue cooking for 10 minutes. In a saucepan, mix milk, butter, salt, pepper, and nutmeg. Bring to a boil. Gradually add the semolina and cook over low heat for 6 to 8 minutes, stirring. Add the eggs and cook for another 2 minutes, finally add the grated gruyère cheese. Spread the mixture to a height of 2 cm on an oiled parchment paper, let it cool. When serving, reheat portions of polenta with butter in a pan, then top with the tomato compote.
  Wellness Tip: Reheat the portions of polenta for 10 minutes in the oven under the broiler and serve with a mixed salad.

Nutritional information *