Polenta slices with cauliflower couscous
very easy
60 mins
60 mins
Ingredients
- 40 g Butter
- 7-10 Tbsp Salt
- 150 g Polenta (corn semolina)
- 1 (approx. 800 g) small head cauliflower
- 300 g red peppers
- 1 medium onion
- 2-3 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 7-10 Tbsp ground cumin
- 8 Stem(s) fresh mint
- 1/2 bunch flat leaf parsley
- 7-10 Tbsp Lemon juice
- 4 Quartiers de citron pour la garniture
- 7-10 Tbsp Oil
Directions
- 1
Boil 600 ml water, 10 g butter and 1 teaspoon salt in a pot. Slowly pour in polenta while stirring and bring to the boil. Let it swell for 6-8 minutes at low heat while stirring constantly. Spread hot mixture 1-1 1/2 cm thick to a rectangle (approx.16 x 24 cm) on an oiled baking tray.
- 2
Leave to cool for about one hour.
- 3
Clean and wash the cauliflower and divide it into florets. Chop in portions in the universal chopper. Clean, wash and drain the peppers. First dice the peppers finely, then chop them. Peel onion and dice very finely.
- 4
Mix cauliflower, paprika, onion and oil and season with salt, pepper and cumin. Spread on the fat pan of the oven and bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
- 5
manufacturer) for about 15 minutes (do not brown).
- 6
Wash the herbs, shake dry and, except for some mint for garnishing, cut into strips. Cut polenta into 8 pieces. Heat 30 g butter in 2 portions in a coated pan. Fry the polenta in it while turning it golden brown.
- 7
Mix the herbs into the cauliflower couscous. Season to taste with salt, pepper, cumin and possibly a few dashes of lemon juice. Arrange on plates with polenta slices. Garnish with lemon wedges and mint.
- 8
It goes well with a dollop of sour cream.
Nutrition Facts
290 kcal
30 g
15 g
7 g
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