Roasted polenta tares with spinach-pepper vegetables
easy
30 mins
30 mins
Ingredients
- 250 ml Milk
- 7-10 Tbsp Salt
- 50 g + 2 tablespoons butter or margarine
- 150 g Polenta (corn semolina)
- 200 g frozen spinach
- 2 red and yellow peppers
- 100 g Shallots
- 1 Garlic clove
- 1 TABLESPOON clarified butter
- 2 TABLESPOONS Paprika pulp
- 7-10 Tbsp Pepper
- 200 g Whipped cream
- 1/2 bunch Thyme
- baking paper
Directions
- 1
Bring milk, 250 ml water, 1 teaspoon salt and 50 g fat to the boil. Stir in polenta and let it swell for 10 minutes. While still hot, spread on 1/3 of a baking tray lined with baking paper and let it cool down. In the meantime defrost the spinach. Quarter peppers, remove seeds, wash and cut into large pieces. Peel shallots and garlic.
- 2
Quarter the shallots. Chop garlic finely. Heat clarified butter in a pan. Steam shallots and garlic until translucent. Add spinach and paprika and fry for about 5 minutes. Add paprika pulp and stir in. Season with salt and pepper. Deglaze with 100 ml water and cream. Let simmer for 5 minutes. Wash thyme, dab dry and pluck leaves from the stalks, except some for garnishing. Cut polenta into rhombuses. Heat 2 tablespoons of fat in a frying pan and fry the polenta rhombs in it for about 3 minutes on each side until golden brown.
- 3
Deglaze with 100 ml water and cream. Let simmer for 5 minutes. Wash thyme, dab dry and pluck leaves from the stalks, except some for garnishing. Cut polenta into rhombuses. Heat 2 tablespoons of fat in a frying pan and fry the polenta rhombs in it for about 3 minutes on each side until golden brown. Add thyme to the vegetables and fold in. Arrange polenta rhombs and vegetables. Garnish with thyme
Nutrition Facts
540 kcal
40 g
37 g
11 g
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