Polenta with apple soffritto

Ingredients for 2 servings:

• 300 ml vegetable stock
• 70 g instant polenta
• 1 onion(s)
• 2 carrots
• 3 stalk(s) Celery
• 1 large tomato(s)
• ½ apple, sour
• 3 stalks of basil
• 1 clove(s) garlic
• 1 tbsp olive oil
• salt and pepper
• 1 shot of apple juice
• 1 tbsp cream cheese
• 2 tbsp sunflower seeds, roasted, if desired

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegetarian, gluten-free

Bring the vegetable stock to the boil and stir in the polenta. Reduce the heat and let the polenta simmer over low heat with the lid closed. Meanwhile, chop the vegetables and finely dice the apple. Chop the basil. Sauté the onion in olive oil. Add the garlic, carrot, celery and tomato, season with salt and pepper. Deglaze with apple juice and continue to sauté for about 10 minutes over low to medium heat with the lid closed. Stir the cream cheese into the polenta, adding a little more stock if necessary. The polenta should have the consistency of mashed potatoes. Season to taste. Add the apple to the vegetables and let it warm briefly; it should not overcook. Season to taste. Then remove from the heat and fold in the basil. Divide the polenta between two plates and spoon the vegetables over it. Garnish with a few basil leaves and an apple slice and sprinkle with toasted sunflower seeds if desired. Tip: If you like, you can use a non-vegetarian version. For example, serve it with a chicken leg.