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Home page>Tips & recipes>Recipes>Polenta Breizh with endive salad
Polenta Breizh with endive salad
Preparation10 minutes
Cooking40 minutes

Polenta Breizh with endive salad


  • 5 oz cornmeal/polenta
  • 2 cups milk
  • 2 cups water
  • 7 oz roasted buckwheat
  • 4 oz butter
  • 5 oz grated Comté cheese
  • 3 endives
  • 8 oz roasted pine nuts
  • 3 tbsp grape seed oil
  • 1 tbsp apple cider vinegar
  • Salt & pepper


1 Pour milk and water into the sauté pan, add the buckwheat and bring to a boil.

2 Slowly pour the cornmeal and stir with a spatula.

3 Lower the heat by half, then cook for 25 to 30 minutes, constantly stirring until achieving a purée consistency.

4 Add the Comté cheese and butter, then season.

5 Remove from heat, smooth the surface of the cornmeal in the sauté pan and let it cool so it hardens.

6 In the meantime, chop the endives and season with oil, vinegar, salt and pepper.

7 Finish with the pine nuts.

8 Unmold the cornmeal onto a plate and heat the sauté pan at 2/3 of the maximum heat of your stove, with 1 tablespoon of oil.

9 Cut the cornmeal into slices and brown it for 2 minutes on each side.

Serve with the endive salad.

Cristel products used for the recipe

Sauté-pan with Lid - non-stick coating - Cristel USA
Sauté-pan with Lid - non-stick coating
Mutine Removable handle
30/11/2021 10:59:55