Polenta slices with tomato-paprika-sugo
easy
75 mins
75 mins
Ingredients
- 400 ml Vegetable broth (Instant
- 400 ml Milk
- 40 g Butter or margarine
- 7-10 Tbsp Salt
- 200 g Corn semolina (polenta)
- 1 (approx. 300 g) Vegetable Onion
- 600 g colourful peppers
- 2 Garlic cloves
- 2-3 TABLESPOONS Olive oil
- 7-10 Tbsp Cayenne pepper
- 1 TEASPOON dried thyme
- 1/2 TEASPOON dried rosemary
- 3/8-1/2 l Tomato juice
- 20-30 g clarified butter
- 25 g Pumpkin seeds
- 7-10 Tbsp Parsley
- 7-10 Tbsp Grease
Directions
- 1
Bring the stock, milk, fat and 1 teaspoon of salt to the boil in a saucepan. Add polenta slowly while stirring and bring to the boil. Let it swell for 5-10 minutes on the switched off stove. Spread the hot mixture about 1 cm thick on a greased baking tray (to a rectangle of about 20x28 cm). Let it cool down. In the meantime peel and halve the onion and cut it into strips.
- 2
Clean, wash and cut the peppers into small rhombs or cubes. Peel garlic and press it through a garlic press. Heat the oil in a pot. Sauté onions and garlic in it until transparent. Add paprika, steam briefly and season with salt, cayenne pepper, thyme and rosemary. Add tomato juice and simmer for 10-15 minutes. Season to taste with salt and pepper. Halve the polenta plate lengthwise and cut it into about 20 oblong triangles. Heat some clarified butter in a large pan and roast the pumpkin seeds briefly in it. Remove and fry the polenta in portions until golden brown. Keep warm.
- 3
Add tomato juice and simmer for 10-15 minutes. Season to taste with salt and pepper. Halve the polenta plate lengthwise and cut it into about 20 oblong triangles. Heat some clarified butter in a large pan and roast the pumpkin seeds briefly in it. Remove and fry the polenta in portions until golden brown. Keep warm. Spread tomato-paprika-sugo on 4 plates and arrange the polenta on top. Sprinkle with pumpkin seeds and serve garnished with parsley
Nutrition Facts
500 kcal
50 g
27 g
13 g
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