Fried polenta with tomato and mushroom vegetables
easy
60 mins
60 mins
Ingredients
- 3/4 l Vegetable broth (instant)
- 7-10 Tbsp Salt
- 200 g Polenta (fine corn semolina)
- 3 Stem(s) Sage (or 1 pot of sage)
- 375 g Tomatoes
- 500 g Mushrooms
- 1 Onion
- 80 g Butter or margarine
- 7-10 Tbsp black pepper
Directions
- 1
Boil 600 millilitres of vegetable stock and a little salt. Stir in the polenta semolina and cook for five minutes, stirring continuously. Cover and leave to swell for 20 minutes on a switched-off heat.
- 2
Spread the finished polenta one centimeter thick on a damp board. Let it cool for one to two hours and let it set. Then cut into 24 triangles. Wash the sage, dab dry and cut into fine strips, except for something for garnishing.
- 3
Wash the tomatoes and cut into slices. Wash, clean and slice the mushrooms. Peel and finely chop the onion. Heat 20 grams of fat in a wide pan and fry the mushrooms in it.
- 4
Season with salt and pepper and remove. Fry onion and tomatoes in hot fat. Deglaze with remaining stock and simmer for five to ten minutes. Add mushrooms and season with salt and pepper.
- 5
Heat the rest of the fat in portions in a large pan and fry the polenta in it until crispy brown. Add some sage at the end of each frying time. Arrange the polenta on a plate with the tomato vegetables.
- 6
Serve garnished with sage leaves.
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