Polenta patties

Ingredients for 2 servings:

• 150 g polenta, instant
• 600 ml vegetable stock
• 50 g Parmesan, freshly grated
• 6 half tomatoes, dried, marinated in oil
• 6 black pitted olives
• 2 stalks parsley, flat
• 4 stalks of thyme
• 1 egg(s)
• 4 tsp oil (tomato oil)
• salt and pepper
• some oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Mediterranean spiced

Bring the vegetable stock to a boil, add the instant polenta semolina, and simmer for about seven minutes, stirring constantly (see package instructions). Stir in the Parmesan cheese and let cool slightly. Drain the tomatoes, reserving the oil. Dice the tomatoes and olives. Finely chop the parsley and strip the thyme leaves from the stems. Mix everything into the polenta mixture along with the egg and tomato oil. Season with salt and pepper. With wet hands, form eight small patties and fry in the heated oil until crispy and brown. Serve with summer vegetables (e.g., a zucchini, pepper, and tomato mixture) or fresh salad.