John Myers
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Cooking: Köfte with Vegetables (sauce) and Cream Polenta
The perfect cooking: köfte with vegetables (sauce) and cream polenta recipe with a picture and simple step-by-step instructions.
* for the Köfte
- 400 g Mixed minced meat
- 1 Bun old
- 0,5 Fresh onion
- 0,5 Chilli red
- 1 Egg
- Salt
- Garlic powder
* for the vegetables
- 0,5 Fresh onion
- 0,5 Eggplant fresh
- 1 Peppers yellow
- 1 tbsp Tomato paste
- 1 tbsp Seasoning paste
- 0,5 tsp Curry powder
- 1 pinch Ground cumin
- Salt
- Oil
* for the polenta
- 200 ml Vegetable broth
- 50 g Corn semolina
- 100 ml Cream
- 1 tbsp Butter
- 1 pinch Nutmeg
- 1 tbsp Grated Parmesan
- First prepare the vegetables. To do this, peel the onion and chop it into small pieces (whole onion, the rest is needed for the Köfte). Peel the bell pepper, remove the seeds and the membranes and cut into small pieces. Wash aubergine with hot water, rub dry and cut into small pieces.
- Heat the oil in a pan, fry the onions until translucent, take half of them out again for the köfte, then add the peppers. Then stir in the tomato paste, seasoning paste and the spices and sauté briefly.
- Deglaze with vegetable stock, then add the aubergine pieces.
- Bring to the boil, put on the lid and simmer over low heat for about 20-25 minutes.
- Soak the bun in water for the kofte. Wash or peel the chilli, remove the seeds and membranes and cut into very small pieces.
- Squeeze out the rolls and mix them thoroughly with the other ingredients. Shape 8-10 long meatballs / kofte out of it.
- Heat the oil in a second pan and fry the Köfte on all sides.
- For the polenta, put the vegetable stock and corn grits in a small saucepan, bring to the boil briefly, turn the temperature down to the lowest possible level, pour in the cream and let it soak for about 20-25 minutes.
- Then stir in the Parmesan and nutmeg and, if necessary, stir in a little salt to taste.
- Place vegetables on plate, place kofte on top, add polenta and serve.
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