Ready in 15 minutes | Serves 1
Here's an original recipe with a very simple procedure for serving polenta with fish.
Cod polenta in yogurt cream is ideal both hot and cold!
Ingredients
- 1 pack of Arnaboldi Polenta with Cod and Onions
- 1 frozen cod medallion
- 2 tablespoons plain Greek yogurt
- 3 drops of liquid sweetener
- a few sprigs of valerian (to decorate the dish)
Preparation
Start by cooking the Arnaboldi polenta with cod and onions : in a saucepan, bring 800 ml of water to a boil with a knob of butter. Reduce the heat and pour in the contents of the bag, stirring carefully to avoid any lumps. Cook until the water is completely absorbed (about 5 minutes).
Meanwhile, cook the cod medallion in the oven for about 15 minutes.
In a small saucepan, combine a tablespoon of water, two tablespoons of plain Greek yogurt, and a few drops of liquid sweetener. Stir the mixture quickly for a minute to obtain a creamy yogurt.
When the polenta is cooked, pour it into a circle shape, then place the medallion on top . cod and finally the yogurt cream. Garnish with a sprig of lamb's lettuce.
Recipe by
Manu Food Writer
My name is Emanuela and I share with you my passion for culinary excellence, good food, and Italian tradition.
Year after year, my cooking has found its heart in the desire to create simple, healthy, and balanced recipes. To do this, it's essential to consciously choose the best raw materials, following the principles of food sustainability.
Find all my recipes on the blog www.manufoodwriter.it and on the Instagram profile @emanuela_casula .
