Use our pumpkin seed spread with broccoli to prepare this dish.
Time to make 45 minutes
Number of servings 4
Hint: To easily form the crumpets, make sure that polenta is as warm as possible – the cooler it gets, the more stiff it will become.
Once the water has started to boil, add butter, salt and cornmeal. Cook for approximately 10-15 minutes, stirring constantly. Take the polenta off the heat. Allow it to set for a while, then form small round crumpets using the still warm dough. Leave the crumpets to cool. In the meantime, cut the broccoli into small florets and boil for a couple of minutes. Heat clarified butter in a big pan. Fry the crumpets on both sides over high heat. Drain them, removing any excessive fat using paper towels and put the crumpets onto plates. Decorate each crumpet with a spoonful of sunflower seed spread, broccoli florets, seeds and sprouts. They taste delicious served both warm and cold.
Polenta: 350 ml cornmeal 950 ml water 20 g butter salt
Filling: 2 packagings sunflower seed spread with broccoli 1 small broccoli roasted sunflower seeds caraway seeds lucerne (alfalfa) or radish sprouts