Stuffed hat, creamy polenta

Method

1. 1

   Turn on the th. 5/150° oven. Cut the walnut kernels coarsely and mix half with soft butter.

2. 2

   Prepare the stuffing: peel and chop the garlic and onions and cook them in a skillet in a little olive oil. Add the washed apple with the skin by grating it over the pan. Wash the parsley, sponge it and chop it. Peel and cut the boudins into pieces, chop them, add them in the pan with parsley, remaining nuts, salt, pepper, some nutmeg and cinnamon. Out of the heat add the Little Switzerland and whole egg, and mix well.

3. 3

   Put the stuffing in the chapon, sew the opening with string, spread the chapon with the nut butter, put it in a dish or a casserole with 2 glasses of water and cook it for 3 hours while watering often.

4. 4

   For the polenta: heat the milk and cream in a large saucepan, pour the polenta in rain while stirring constantly to avoid lumps and cook until it is removed from the walls. Out of the fire, add butter and Parmesan.

5. 5

   Serve immediately with the cut chapon and the farce next door.

Nutrition

calories

720 kcal

fatContent

45 g

fiberContent

5 g

sugarContent

6 g

sodiumContent

900 mg

proteinContent

55 g

cholesterolContent

280 mg

carbohydrateContent

35 g

saturatedFatContent

20 g

unsaturatedFatContent

25 g

Indicative values from the source, for the original recipe.

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