Polenta slices on vegetables (Ayurveda)

Name: Polenta slices on vegetables (Ayurveda)
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 ml Vegetable broth; 7-10 Tbsp Salt; 150 g Polenta (corn semolina); 300 g colourful peppers; 1 (approx. 250 g) small aubergine; 400 g Tomatoes; 250 g Hokkaido Pumpkin; 100 g Spring onions; 1 red chilli pepper; 2-3 TABLESPOONS Ghee (alternatively clarified butter or oil); 2 TEASPOONS Cumin (Kumin); 7-10 Tbsp Oil

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 ml Vegetable broth
7-10 Tbsp Salt
150 g Polenta (corn semolina)
300 g colourful peppers
1 (approx. 250 g) small aubergine
400 g Tomatoes
250 g Hokkaido Pumpkin
100 g Spring onions
1 red chilli pepper
2-3 TABLESPOONS Ghee (alternatively clarified butter or oil)
2 TEASPOONS Cumin (Kumin)
7-10 Tbsp Oil

Directions

1
Bring 600 ml stock and 1/2 teaspoon salt to the boil in a saucepan. Slowly pour in polenta while stirring and bring to the boil. Let it swell for 5-10 minutes at low heat while stirring constantly. Spread the hot mixture about 1 1/2 cm thick to a rectangle (about 15 x 20 cm) on an oiled baking tray. Let it cool down for about 1 hour
2
Clean, wash and drain the peppers and aubergine. Wash and clean the tomatoes. Cut vegetables into cubes. Wash pumpkin, remove seeds. Cut pumpkin into fine slices or pieces. Leek onions clean, wash, cut into rings. Wash chilli, remove seeds and chop the pod finely and put aside about 1/2 asp. for garnishing
3
Heat 1 tablespoon of ghee in a pot. Sauté spring onions, cumin and chilli for 1-2 minutes. Add paprika, eggplant, pumpkin, tomatoes and 150 ml vegetable stock and simmer covered for about 20 minutes. Season to taste with salt
4
In the meantime, cut polenta into 12 oblong triangles. Heat 1-2 tablespoons of ghee in a frying pan, fry the polenta slices for 3-4 minutes while turning them over. Arrange on plates with the vegetables and sprinkle with chopped chilli
5
Waiting time approx. 1 hour