John Myers
Ingredients for 2 servings:
- 125 g corn semolina
- 50 g Parmesan
- 250 ml vegetable stock or water
- 1 egg yolk
- 20 g butter
- 1 bay leaf
- Herbs (fresh garden herbs)
- some nutmeg and sea salt
- 500 g carrot(s)
- Balsamic vinegar
- Honey
- Oil (kernel oil)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Heat the polenta in a pot until dry for 1-2 minutes, then top up with the broth (or just water), add the bay leaf, and season with nutmeg and salt. Let it swell over low heat for 15 minutes. Stir occasionally, but always keep the lid on the pot. Let the swollen mixture cool slightly, then mix well with the butter flakes, egg yolk, Parmesan cheese, and chopped herbs. Press into a loaf pan. Turn the pan out and cut the polenta into slices, which you fry in a non-stick pan for a few minutes on both sides. Just before serving, drizzle with balsamic vinegar and add a good-quality pumpkin seed oil. Steam the sliced carrots or sauté them al dente with a little butter or just a little broth. Then toss with fresh herbs, a little honey, and a dash of balsamic vinegar. Delicious served lukewarm as a side dish. Serve with a crisp leaf salad. It’s also delicious cold.
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