Polenta slices on paprika

Name: Polenta slices on paprika
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 TEASPOON Vegetable broth; 400 ml Milk; 1 TABLESPOON butter/margarine; 200 g Corn semolina (polenta); 7-10 Tbsp Grease; 1 Vegetable Onion; 3 Peppers (600 g;; 7-10 Tbsp z. e.g. red, yellow and green); 2-3 stem(s) fresher; 7-10 Tbsp or dried 1/2 teaspoon each. Thyme and rosemary; 4 TABLESPOONS Oil (e.g. olive oil); 7-10 Tbsp salt, cayenne pepper; 3/8-1/2 l Tomato juice; 2 TABLESPOONS Pumpkin seeds

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 TEASPOON Vegetable broth
400 ml Milk
1 TABLESPOON butter/margarine
200 g Corn semolina (polenta)
7-10 Tbsp Grease
1 Vegetable Onion
3 Peppers (600 g;
7-10 Tbsp z. e.g. red, yellow and green)
2-3 stem(s) fresher
7-10 Tbsp or dried 1/2 teaspoon each. Thyme and rosemary
4 TABLESPOONS Oil (e.g. olive oil)
7-10 Tbsp salt, cayenne pepper
3/8-1/2 l Tomato juice
2 TABLESPOONS Pumpkin seeds

Directions

1
Bring 1/4 l water, stock, milk and fat to the boil. Stir in semolina. Leave to swell for 5-10 minutes, stirring frequently. Spread on a greased baking tray to form a rectangle (20 x 28 cm). Let cool off
2
Peel and chop the onion. Clean, wash and chop the peppers. Wash, pluck and chop the herbs
3
Heat 2 tablespoons of oil. Sauté onion. Add paprika and steam briefly. Season with salt, cayenne pepper and herbs. Add tomato juice, boil down thickly for about 10 minutes
4
Cut corn semolina into triangles. Roast the seeds without fat, remove. Heat 2 tablespoons of oil. Fry the slices until golden brown. Sprinkle with seeds and arrange with paprika
5
Drink: cool white wine