Polenta with tomato vegetables and Parmesan

Ingredients for 2 servings:

• 500 ml vegetable broth, boiling
• 125 g polenta
• 15 cocktail tomatoes
• ½ cup crème fraîche
• 1 shallot(s)
• 2 tbsp olive oil
• 1 tbsp butter
• 3 tbsp Parmesan, freshly grated
• some Italian herbs (e.g. fresh basil)
• 1 clove(s) garlic

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Stir the polenta into the boiling vegetable stock. Cook for 10 minutes over low heat (stirring constantly!), then let stand for another 10 minutes. While the polenta is resting, prepare the vegetables: Finely chop the shallot and sauté it in the olive oil with the lightly crushed garlic clove. Quarter the cherry tomatoes and add them, simmering for 5 minutes. Add the crème fraîche, season with salt and pepper, and garnish with basil or other herbs. Remove the garlic clove. Stir the butter and grated Parmesan cheese into the polenta. Serve the polenta and vegetables together. It goes well with steak or salad, for example. If you’re eating the polenta as a main course and you’re very hungry, you may want to increase the quantity slightly.