Gemüsepolenta (Wheat and vegetable polenta box)

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Bring milk, 250 ml water, 25 g olive oil and a little salt to the boil. First stir in polenta, then parmesan and let it swell for 10 minutes. Spread hot polenta thinly on a baking tray (32 x 39 cm) lined with baking paper and let it cool down.

2. 2

   Peel onions and cut them into thin slices. Peel garlic and cut into thin slices. Wash the herbs and dab dry. Pluck rosemary needles and chop them coarsely. Chop thyme also coarsely.

3. 3

   Wash the tomatoes, grate them dry and cut them into 8 slices. Dab olives dry. Cut broccoli into florets first, then cut them in half or quarters again. Heat 2 tablespoons of olive oil in a pan.

4. 4

   Fry the broccoli in it for 2-3 minutes at medium heat. Remove broccoli from the pan. Heat 1 tablespoon of olive oil in the pan. Fry garlic and onions for 2-3 minutes, then add tomatoes and fry for about 1 minute.

5. 5

   Add orange juice, olives and herbs and boil down for about 5 minutes to a thick stock. Season vegetables with salt and pepper. Cut polenta into about 16 rectangles (approx. 10 x 5 cm). Heat 1-2 tablespoons of oil in a pan and fry the polenta pieces on both sides until golden brown (1-2 minutes).

6. 6

   Arrange the polenta pieces and vegetables in light layers.

Nutrition Facts

KCAL
320 kcal

CARBS
22 g

FATS
22 g

PROTEINS
8 g