Polenta with bean vegetables

Name: Polenta with bean vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 60 g Butter or margarine; 7-10 Tbsp Salt; 250 g Corn semolina; 500 g green beans; 1 medium onion; 1 Garlic clove; 7-10 Tbsp white pepper; 150 g Whole milk yoghurt; 100 g Sheep's cheese; 2 TABLESPOONS Olive oil; 7-10 Tbsp Sweet peppers

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

60 g Butter or margarine
7-10 Tbsp Salt
250 g Corn semolina
500 g green beans
1 medium onion
1 Garlic clove
7-10 Tbsp white pepper
150 g Whole milk yoghurt
100 g Sheep's cheese
2 TABLESPOONS Olive oil
7-10 Tbsp Sweet peppers

Directions

1
Bring 1 litre water, 25 g fat and 1/2 teaspoon salt to the boil. Sprinkle in corn semolina and let it swell briefly. Put it into a greased flat dish, smooth it down and let it cool down. Clean, wash and cut the beans into pieces. Peel onion and garlic and chop finely. Heat 20 g fat and fry both in it. Add the beans and fry briefly. Add some water and cook covered at medium heat for 15-20 minutes. Season with salt and pepper. Put yoghurt and feta cheese in a bowl and puree with the cutting stick of the hand mixer. Stir in olive oil and season to taste with pepper. Turn out the corn semolina from the mould and cut into rhombuses. Heat the remaining fat in a pan and fry the rhombs in it until golden brown. Arrange the rhombs, bean vegetables and sheep's cheese dip on plates. Dust with paprika
2
Plate: Schumann
3
Cutlery: Prince
4
Glasses: Inta Cado