Roasted polenta tares
easy
45 mins
45 mins
Ingredients
- 1/4 l Milk
- 30 g Butter
- 7-10 Tbsp Salt
- 75 g Polenta grits
- 200 g green beans
- 1 Onion
- 3 TABLESPOONS Oil
- 200 g Mushrooms
- 1/8 l Vegetable and yeast broth
- 1 TABLESPOON Wine vinegar
- 7-10 Tbsp Herbal salt
- 7-10 Tbsp black pepper
- 1 Tomato
- 7-10 Tbsp Crème fraîche and parsley
Directions
- 1
Bring milk, 1/4 litre water, butter and salt to the boil. Stir in polenta semolina and simmer at low heat for about 30 minutes while stirring. Spread on a plate about 2 cm thick and let cool down
- 2
Cook the beans in boiling, slightly salted water for 10-12 minutes. Peel and finely dice the onion and fry it in 1 tablespoon of oil in a small pan. Clean the mushrooms, cut them into leaves and fry them for about 5 minutes, turning. Pour on 1/8 litre vegetable-yeast stock. Season to taste with vinegar, herbal salt and pepper. Drain the beans and add to the mushroom vegetables. Cut tomatoes into quarters, remove seeds, dice flesh finely
- 3
Cut the polenta into triangles. Fry the rest of the oil in a coated pan until golden brown while turning. Serve with the vegetables in portions. Sprinkle with tomato cubes. Add 1 dash of crème fraîche to the polenta as desired. Serve garnished with parsley
Nutrition Facts
470 kcal
38 g
30 g
13 g
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