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Summer Polenta

Materials for 4 packets:
6 fresh corn flakes
2 cups of milk
30 grams of butter
1 teaspoon of sugar (not mandatory, only if the corn is not sweet) 1 teaspoon of salt
50 grams of grated parmesan

For submission:
Parmesan chips and chopped chives


Carve your teeth with the knife blade and move in the opposite direction again to empty any leftovers. Cook the corn kernels in a shower with milk, butter, sugar and salt, stirring with a wooden spoon or silicone. Blend with a blender to speed up the preparation and when the puree becomes thick and delicious, add parmesan and chives and serve.

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