Jarlsberg Polenta with Salsa

Jarlsberg polenta with Sun-dried Tomato Salsa and Salsa Verde - Buffet Recipe

To accompany 8 - 10 servings of fish

Ingredients for Jarlsberg Polenta

8 dl chicken bouillon
100 gr butter
1 tsp salt
2 dl polenta flour
1 dl olive oil
100 gr Jarlsberg, grated
100 gr Jarlsberg, grated for gratin
salt and pepper

How to do

Bring chicken bouillon to a boil in a casserole. Add butter. Add polenta flour and stir until it is lump free. Boil on low temperature for about 25 minutes. Stir often. Add Jarlsberg and olive oil. Season with salt and pepper.
Put the polenta porridge in a deep dish, to make a mould of the shape you want.
Leave to cool. Sprinkle some grated Jarlsberg on top. Bake in the oven at 200 degrees C. for approx. 5 minutes.

Ingredients for Salsa Verde

1/2 bunch flat leaf parsley
2 cloves garlic
1 tbsp capers
2 sardines or anchovies
11/2 dl olive oil
Mix together in a food possessor or a mortar.

Ingredients for Sun dried Tomato Salsa

100 g sun- dried tomatoes
2 dl olive oil
25 g Jarlsberg
25 g pine nuts
2 cloves of garlic
Mix together in a food processor or a mortar.

Serve the Jarlsberg Polenta cut in 1 cm thick slices on a dish or tray with the Salsa Verde sauce spooned on top and the Sun-dried Tomato Salsa spooned the top of sliced cooked white fish, hot or cold.
Happy Cooking!