Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Ricotta
- 1800 g full cream milk
- 80 g white vinegar
Polenta
- 20 g Parmesan cheese, cut into pieces (2 cm)
- 480 g water
- 1 tbsp Vegetable stock paste (see Tips)
- 150 g coarse polenta (see Tips)
- 2 tsp olive oil, plus extra for drizzling
- 2 sprigs fresh thyme, leaves only
- ½ tsp sweet paprika
- ½ tsp ground black pepper
- Nutrition
- per 1 portion
- Calories
- 2002.5 kJ / 476.8 kcal
- Protein
- 20.3 g
- Carbohydrates
- 54.3 g
- Fat
- 19.9 g
- Saturated Fat
- 11.4 g
- Fibre
- 1.4 g
- Sodium
- 420.7 mg
In Collections
Alternative recipes
Pumpkin and blue cheese arancini with smoky yoghurt dressing
1h
White bean dip with chimichurri
15 Min
Pumpkin tart
2 Std. 15 Min
Spinach and feta galette
1 Std. 50 Min
Ricotta patties with chilli lime corn
1 Std. 20 Min
Tuna empanadas
2h
Polenta
25 Min
Hearts entwined loaf
1h 55min
Cauliflower and fennel nuggets with ajvar
1 Std. 35 Min
Rosemary and thyme polenta chips
1h
Ricotta and spinach crespelle "cake"
40min
Polenta zucchini slice
2h 10min