John Myers
Contents
show
Vegetarian Oven Hit
The perfect vegetarian oven hit recipe with a picture and simple step-by-step instructions.
- 3 Pc. Fresh tomatoes
- 1 Pc. Fennel fresh
- 1 Pc. Red pepper
- 3 Pc. Spring onions fresh
- 2 Pc. Garlic cloves
- 2 tbsp Rapeseed oil
- Sea salt fine
- Black pepper
- 2 Pr Oregano
- 300 ml Milk
- 400 ml Vegetable broth
- 150 g Polenta
- 50 g Freshly grated Parmesan
- 1 tbsp Butter
- 2 Pc. Free range eggs
- 1 Pr Nutmeg
Decoration
- 1 Pr Pickled hot peppers
preparation
- Clean, wash and slice the tomatoes and fennel. Quarter, core, rinse and divide the pepper into thin strips. Wash and chop the spring onions. Peel off the garlic cloves, chop finely.
preparation
- Heat the rapeseed oil in a pan, sauté the garlic together with the spring onions in it. Add the vegetables and simmer for about 5 minutes while turning, seasoning with sea salt and black pepper from the mill. Sprinkle in the oregano as well.
- Boil the milk together with the vegetable stock in a saucepan; add a little pepper. Sprinkle in the corn grits and allow to swell for about 10 minutes at a low temperature while stirring. Gradually stir in the Parmesan, butter and both eggs; season everything with a pinch of nutmeg.
to bake
- Preheat the oven to 180 ° C (convection: 160 ° C). Put the polenta in a greased baking dish, spread the steamed vegetables on top. Possibly, if you like, sprinkle with a little Parmesan. Bake the casserole in a hot oven for 40-45 minutes until golden brown.
finish
- Arrange the finished oven hit on four plates. Serve garnished with a pickled pepper as desired.
- Good luck and bon appetite.
It also tastes good
- A crunchy mixed salad with a vinegar and oil vinaigrette and a few herbs as desired and to taste.
Facebook Comments