意式粟米糕早餐
Polenta Cake Set Breakfast

粟米糕材料(3-4人份)

100ml水
100ml牛奶
100g粟米粉(polenta)
20g牛油
50g Parmesan 芝士粉
1小匙海盐
1小匙黑胡椒粉
2大匙橄榄油
1片月桂叶

配料

2粒太阳蛋
6片培根,煎香
*炒蘑菇

做法
  1. 粟米糕:将材料拌匀,放入锅里拌煮至浓稠,倒入长方形烤盘里。
  2. 放入已预热烤箱,用180°C烤20分钟至凝结和熟,取出待冷,切块。
  3. 放入煎镬里用牛油煎香,盛盘加上配料享用。
炒蘑菇材料

1大匙牛油
120g蘑菇,切块
¼小匙海盐
¼小匙黑胡椒碎

做法
  1. 烧热牛油放入蘑菇,大火煎炒至香,加入海盐和黑胡椒碎炒匀即可。
INGREDIENTS FOR POLENTA CAKE(Serves: 3-4)

100ml water
100ml milk
100g polenta
20g butter
50g parmesan cheese
1 tsp sea salt
1 tsp ground black pepper
2 tbsp olive oil
1 bay leaf

ACCOMPANIMENTS

2 sunny shine up eggs
6 slices bacon, fried
* Fried button mushrooms

METHOD

  1. Polenta cake: Combine all ingredients and mix well. Put into a saucepan, stir and cook until thick. Pour the mixture into a rectangular baking tray.
  2. Bake in the preheated oven at 180°C for 20 minutes until set and cooked. Remove and leave to cool. Cut into pieces.
  3. Melt some butter in a frying pan and pan-fry the polenta cake until aromatic. Serve with accompaniments.
FRIED BUTTON MUSHROOMS INGREDIENTS

1 tbsp butter
120g button mushrooms, cut into pieces
¼ tsp sea salt
¼ tsp black pepper

METHOD

  1. Melt butter in a pan, add in button mushrooms and pan-fry at high heat until aromatic. Add sea salt, black pepper and stir-fry until well mixed.