Polenta pumpkin slices with sour cream
DIFFICULTY
easy
easy
RATING
COOK TIME
90 mins
90 mins
TOTAL TIME
90 mins
90 mins
Ingredients
Servings:
4
- 150 g Polenta (corn semolina)
- 7-10 Tbsp Salt
- 100 g Pumpkin (from the glass)
- 20 g Pumpkin seeds
- 6 beetroot
- 2 spring onion stems
- 1 package (250 g) sour cream
- 30 g Butter or margarine
- 7-10 Tbsp Grease
- 7-10 Tbsp Spring onions
Directions
- 1
Sprinkle polenta in 1/2 litre of boiling salted water and let it swell for 10 minutes at low heat. Drain the pumpkin and stir into the polenta with coarsely chopped pumpkin seeds. Spread polenta on 1/3 of a greased baking tray and let it cool down. In the meantime wash beetroot and cook in boiling salted water for about 30 minutes.
- 2
Clean and wash spring onions, cut into rings and stir into the sour cream. Cut polenta into rhombs and fry in hot fat until golden brown. Arrange polenta, beetroot and sour cream on a plate. Garnish with spring onion blossom if desired
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