Polenta slices with vegetable ragout
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 7-10 Tbsp Salt
- 125 g coarse corn semolina (maize)
- 2 Leek sticks (leek)
- 250 g Oyster mushrooms
- 125 g cherry tomatoes
- 40 g Butter or margarine
- 150 g Fresh cream
- 7-10 Tbsp white pepper
- 7-10 Tbsp Parsley
- 7-10 Tbsp Grease
Directions
- 1
Bring 1/2 litre of salted water to the boil, stir in corn semolina and allow to swell briefly. Spread into a greased flat form and let it cool down. Clean, wash and cut leek into strips. Clean oyster mushrooms, rub with kitchen paper, chop a little if necessary. Clean, wash and halve the tomatoes. Heat 20 g fat in a pan and braise the mushrooms in it.
- 2
Steam the leek briefly. Stir in crème fraîche, season everything with salt and pepper. Heat up the tomatoes briefly. Turn out polenta and cut into rhombuses. Heat the remaining fat in a pan and fry the polenta slices until golden brown. Serve with the vegetable ragout, garnished with parsley
- 3
Plate: Friesland
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