Vegetable pot with polenta dumplings

Name: Vegetable pot with polenta dumplings
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 collar Soup greens (approx. 500 g); 1 Leek (leek; approx. 200 g); 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3/4 l Vegetable and yeast broth (instant); 1 package (250 g) strained tomatoes; 150 g frozen peas; 225 ml Milk; 75 g Corn semolina (polenta); 40 g Pecorino cheese

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 collar Soup greens (approx. 500 g)
1 Leek (leek; approx. 200 g)
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3/4 l Vegetable and yeast broth (instant)
1 package (250 g) strained tomatoes
150 g frozen peas
225 ml Milk
75 g Corn semolina (polenta)
40 g Pecorino cheese

Directions

1
Clean and wash the soup greens and leek and cut into slices or pieces. Heat the oil in a pot and sauté the vegetables in it for about 5 minutes at medium heat. Season with salt and pepper.
2
Deglaze with stock and tomatoes and bring to the boil. Add peas and cook. Cook for 12-15 minutes at low heat. In the meantime, bring milk and 1/2 teaspoon salt to the boil in a saucepan. Remove the pot from the heat and stir in the corn semolina.
3
Bring to the boil again briefly. Grate cheese finely and stir into the polenta mixture. With the help of 2 teaspoons of polenta dumplings cut off and form into cams. Bring salted water to the boil and let the dumplings simmer for 3-5 minutes at low heat.
4
Drain the dumplings. Season the stew again and serve with the dumplings on plates.