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Italian polenta with liquorice on lettuce bed


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


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


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