Polenta terrine with shrimp and chicken

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Polenta terrine with shrimp and chicken

Polenta terrine with shrimp and chicken

Number of people
For polenta:

1 l boiling water

200 g pre-cooked polenta (cornmeal)

1 teaspoon of salt

3 egg yolks, beaten

50 g grated parmesan cheese
For the garnish:

1 tablespoon of oil

200 g cooked chicken breast, cut into thin strips

100 g of peeled shrimp

1 can of tuna in its natural state

100 g frozen peas

2 g saffron

70 g tomato paste

1 clove garlic, chopped

1/2 broth cube

5 cl dry white wine



Green peas

Basil and tomatoes

Preparation: 30 min
Cooking time: 15 min
Step 1
Allow 1 hour rest for this recipe.
Step 2
In a large saucepan, heat the oil, add the rest of the filling in order and simmer for 10 minutes.
Step 3
Apart from that, in a large saucepan, boil the water. Pour the semolina into the salted boiling water and cook for 5 min in small amounts.
Step 4
Attention: the semolina "jumps" you must stir constantly to avoid repainting its walls!
Step 5
Remove from heat, add the beaten egg yolks, add the parmesan and mix well.
Step 6
Empty half of the polenta into a cake tin, divide the filling very hot, pour the rest of the polenta.
Step 7
Let stand for at least 1 hour, as the polenta will finish cooking and set.
Step 8
Unmould on the serving dish and enjoy cold or reheated in the oven.
I add my grain of salt

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