Polenta and asparagus casserole with olives and paprika pesto
very easy
75 mins
75 mins
Ingredients
- 2 Peppers (about 200 g each)
- 30 g almonds without skin
- 200 g Parmesan cheese
- 1 Garlic clove
- 50 ml Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 800 g green asparagus
- 150 g Kalamata olives without stone
- 500 ml Milk
- 600 ml Vegetable broth
- 1 TABLESPOON Butter
- 250 g Polenta (corn semolina)
- 7-10 Tbsp Grease
Directions
- 1
For the pesto, cut the peppers into quarters, clean and wash them and place them on the fat pan of the oven with the skin side facing upwards. Roast in the preheated oven on the grill step for approx. 15 minutes
- 2
In the meantime, roast the almonds in a pan without fat until golden brown. Let them cool down on a flat plate. Grate the parmesan. Peel garlic and chop finely. Remove the peppers from the oven. Leave to cool slightly and remove skin. Finely puree the bell peppers, 100 g Parmesan, garlic, almonds and oil with the chopping stick. Season to taste with salt and pepper
- 3
Wash the asparagus, cut off the woody ends. Cook the asparagus in boiling salted water for about 5 minutes. Drain, quench and let drain. Drain the olives, let them drain and cut in half. Bring milk, stock and butter to the boil in a pot. Stir in polenta and 50 g parmesan. Simmer at low heat for about 10 minutes. Take the pot off the heat and let it simmer for another 10 minutes. Stir in olives. Season to taste with salt and pepper
- 4
Grease an ovenproof dish (21 x 28 cm). Fill in half of the polenta. Cover with half of the asparagus. Add another layer of polenta and asparagus. Sprinkle with the remaining Parmesan cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes. Serve the polenta-asparagus casserole with paprika pesto
Nutrition Facts
800 kcal
55 g
48 g
34 g
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