Polenta Pumpkin Slices

Name: Polenta Pumpkin Slices
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 7-10 Tbsp salt, white pepper; 150 g Polenta (corn semolina); 250 g fresher or; 100 g Pumpkin from the glass; 2 tablespoons (20 g) peeled pumpkin seeds; 6 (approx. 600 g) small tubers beetroot; 2 (approx. 75 g) Spring onions; 1 package (200 g) Sour cream or herb curd; 3 TABLESPOONS butter/margarine

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

7-10 Tbsp salt, white pepper
150 g Polenta (corn semolina)
250 g fresher or
100 g Pumpkin from the glass
2 tablespoons (20 g) peeled pumpkin seeds
6 (approx. 600 g) small tubers beetroot
2 (approx. 75 g) Spring onions
1 package (200 g) Sour cream or herb curd
3 TABLESPOONS butter/margarine

Directions

1
Bring 1/2 l salted water to the boil. Sprinkle in polenta. Let it swell for about 10 minutes at low heat while stirring frequently
2
Remove seeds from fresh pumpkin, peel, dice and stew in a little salted water for 10 minutes. Drain. Chop the seeds. Stir both into the polenta, season. Spread on 1/3 of the surface of a greased baking tray, cool
3
Wash the beetroot and cook in salted water for 30-40 minutes. Clean and wash spring onions. Cut into small pieces and stir into the sour cream
4
Quench the beetroot, drain and let it cool down briefly. Peel and quarter. Cut polenta into rhombuses. Fry in hot fat on both sides for about 2 minutes until golden brown. Arrange everything on plates
5
Drink: Wine spritzer