Instructions:
Boil the broth. Whisk in the liquorice powder, salt, pepper and polenta and cook, whilst stirring, for 6-7 minutes . Pour into a water rinsed shape. Polenta should be at least 1 inch thick. Allow to cool and then cut into triangles. Fry in oil for about 3 minutes on each side.
Whisk together with the vinaigrette. Mix with salad and put up on plates. Top with a pair of the polenta triangles.
Serve as an appetizer or add a grilled steak marinated in Lakritsfabriken’s liquorice syrup and serve as a main course.
4 portions
Polenta
7.5 cups vegetable broth
1, 5 cups polenta
1 tbsp Lakritsfabriken’s licorice powder
0.5 tsp salt
A pinch of black pepper
0.5 cups grated parmesan
2 tbsp oil for frying
Vinaigrette
1 tbsp white wine vinegar
2 pinches of chili flakes
Juice and grated rind of half a lemon
4 tbsp olive oil
Salt and pepper
To serve
Lettuce of any kind
Recipe by: Malin Arvidsson