Fried polenta slices

Name: Fried polenta slices
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g Carrots; 2 TABLESPOONS butter/margarine; 2 TABLESPOONS Vegetable bouillon; 250 g Polenta (corn semolina); 7-10 Tbsp Grease; 1 Vegetable Onion; 2 red peppers; 1 (200 g) stalk of leeks; 4-5 Tbsp Oil; 7-10 Tbsp salt, white pepper; 1/2 bunch Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g Carrots
2 TABLESPOONS butter/margarine
2 TABLESPOONS Vegetable bouillon
250 g Polenta (corn semolina)
7-10 Tbsp Grease
1 Vegetable Onion
2 red peppers
1 (200 g) stalk of leeks
4-5 Tbsp Oil
7-10 Tbsp salt, white pepper
1/2 bunch Parsley

Directions

1
Peel, wash and roughly grate the carrots. Heat the fat. Sauté carrots in it. Deglaze with 900 ml water, bring to the boil. Stir in broth and polenta semolina. Let it swell for about 15 minutes at low heat
2
spread polenta mass 2-3 cm high into a greased mould and let it cool
3
Peel and slice the onion. Clean, wash and chop the pepper and leek. Heat 2 tablespoons of oil. Fry the vegetables for about 10 minutes. Season with salt and pepper. Wash and chop the parsley, except for something to garnish. Fold into the vegetables
4
Overturn polenta, cut into rhombuses. Heat 2-3 tablespoons of oil. Fry the lozenges for about 3 minutes on each side. Serve with the vegetables and remaining parsley
5
Drink: cool rosé wine