Fried polenta with vegetables

Ingredients for 2 servings:

• 150 g corn semolina
• 500 ml vegetable stock
• 2 bell peppers, red
• 2 bell peppers, yellow
• 1 small zucchini
• 5 shallots
• 2 garlic cloves
• 200 g tomatoes, chopped, from the can
• some salt and pepper
• some paprika paste or tomato paste
• some olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

vegan, nut-free

Whisk together the cornmeal and vegetable stock in a saucepan, then bring to a boil. Stir regularly until a thick paste forms. Transfer this to a bowl and set aside to cool. Chop the bell pepper and zucchini into small pieces, and finely chop the shallots and garlic. Heat a little olive oil in a saucepan and sauté the shallots and garlic until translucent. Then add the vegetables, cover, and sauté over medium heat for about 20 minutes, stirring regularly. Add the tomato pieces and season with salt, pepper, and paprika paste. Heat a little olive oil in a pan. Turn the polenta out of the bowl onto a plate and cut into slices. Fry them in the pan until golden brown. Serve and enjoy!