Goose Breast With Polenta Crown And Sweet And Sour Pumpkin

Preparation:

Preparation: Salt and pepper the meat, brown and bake for 7 minutes. Toss the diced pumpkin with sugar and vinegar into the pan with the meat. Make the polenta and mix half of it with the parsley. Alternate 2 tablespoons of polenta with parsley and 2 of yellow polenta in bowls, leaving a hole in the centre. Serve the sliced meat and the polenta stuffed with the pumpkin.