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Polenta with mozzarella and caper pesto

Level of difficulty: easy
Preparation time: around 45 minutes



    • ¼ l water
    • ¼ l milk
    • Salt
    • 2 tablespoons olive oil
    • 120 g medium-grained polenta
    • 2 tablespoons cold butter

    Caper pesto

    • 40 g salted capers, rinsed
    • 10 g anchovy fillets
    • 2 tablespoons parsley, finely minced
    • 40 ml olive oil


    • 2x125 g Brimi Mozzarella Ball, sliced
    • 12 sprigs of rosemary


    Bring the water and milk to a boil in a saucepan, season with salt and add oil. Add the polenta slowly while stirring with a whisk to prevent lumps from forming. Continue stirring until the polenta solidifies; let it cook over low heat, stirring occasionally with a wooden spoon. The polenta should pull up from the bottom of the pot; finally, add the cold butter.
    Caper pesto: Chop up the capers and anchovies, and mix with the parsley and olive oil.
    To finish: Plate the polenta and add the mozzarella, caper pesto and rosemary.

    Cooking time for polenta: about 30 minutes


    • Pair the polenta with a green salad or a tomato-and-bean salad.
    • Serve with prosciutto or salami.
    Polenta with mozzarella and caper pesto
    When nature is good, everything is better.
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