Difficulty:[usr 2]
Preparing the polenta:
Bring the water to a boil with the nutmeg, butter and salt if necessary.
Pour in the polenta and mix well for about 5-10 minutes
If desired, cream cheese or other seasoning can be added at the last minute.
Pour the polenta into a lightly oiled dish and let cool. When cool, unmold and cut into squares or rectangles. Grill them or lightly flour them before frying in olive oil and butter.
Preparation of the terrine:
Cook broccoli, pearl onions, zucchini and carrots (cut lengthwise), green beans and baby corn. All these vegetables must be cooked beforehand in boiling water, cooled in ice water to stop the cooking, then dried.
Lightly oil a terrine mold or a rectangular mold and line it with adhesive film. This will make it easier to unmold the terrine.
Assembly:
Heat the polenta and pour a thin layer into the bottom of the pan. Place a layer of vegetables, cover this layer with polenta and repeat the operation until the mold is full. Cover with repositionable film and refrigerate for several hours until the terrine is firm to the touch. It can be prepared the day before. Unmold, slice and serve.
Polenta can be prepared and stored in the refrigerator, then served as a salad or with meat and fish. You can replace the cheese with your favorite herbs to flavor it.
