Lime Polenta with Strawberry Compote

For the lime polenta with strawberry compote, first make the polenta. Wash the lime well, dry it and grate the peel – without the white skin. Bring the whipped cream to the boil together with the sugar and vanilla. After boiling, stir in the semolina, stirring constantly, and then let it swell for about 12-15 minutes at a very low heat. The semolina will stick very easily, stir constantly during this process as well. Finally, stir in the lime zest and cook the lime polenta – not on the stove! – cover and leave to infuse for about 10 minutes.

In the meantime, prepare a baking tray lined with baking paper. Spread the lime polenta mixture evenly high (about 2-3 cm) on it with a kitchen spatula and refrigerate for about an hour.

For the strawberry compote, wash the strawberries and remove the greens. In a stand mixer, puree 50g of the strawberries together with the powdered sugar and lime juice. Cut the remaining strawberries into bite-sized pieces. Pour the puree over the strawberry pieces and allow to infuse.

Before serving, fry the lime polenta. To do this, shape the polenta into the desired shape (use a large cookie cutter, for example!) and fry briefly on both sides in a pan with a little butter until it has a nice color.

Serve the lime polenta together with the strawberry compote. Place the fried polenta on four plates and spread the strawberry compote on top.

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