John Myers
Contents
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Ingredients
For the creamy polenta:
- 1 medium size Eggplant
- 1 handful Cherry tomatoes
- 2 Rods Celeriac
- 2 medium sized Carrots
- 1 Onion
- 1 Garlic cloves
- 2 tbsp Virgin olive oil
- 300 g Sieved tomatoes
- 3 tsp Vegetable broth powder
- 2 Sage leaves
- A few stAlks of oregAno And thyme eAch
- 1 branch Rosemary
- 1 tbsp Tomato paste
- 1 pinch Sugar
- 300 ml Milk
- 300 ml Vegetable broth
- 1 Bay leaf
- 70 g Polenta semolina, instant
- 1 tbsp Butter
- 2 tbsp Grated mountain cheese
- Pepper, nutmeg
Instructions
- Wash the herbs and shake dry. Pluck oregano and thyme leaves and chop finely. Pluck the rosemary needles and cut finely. First cut the sage leaves into fine strips, then finely chop everything together and set aside.
- Wash and clean the zucchini and aubergine and cut into large cubes. Wash and clean the celery and cut approx. 1 cm pieces. Peel, wash and roughly dice the carrots. Wash and quarter the tomatoes and set aside. Peel the onion and garlic. Finely dice the garlic, halve the onion and cut into rings.
- Heat the olive oil in a pan. Sauté the onion and garlic in it and add the vegetables and tomato paste. Fry, turning several times, and deglaze with the tomatoes. Season to taste with vegetable stock powder, salt, pepper, the prepared herbs and a pinch of sugar. Fold the tomatoes under the vegetables and let them rest on the switched off stove for about 3-5 minutes with the lid on.
- For the polenta, put the milk and vegetable stock with a bay leaf in a saucepan and bring to the boil. Stir in the polenta semolina and simmer for 1 minute over a very mild heat, stirring constantly.
- Stir in the butter and grated mountain cheese. Season with salt, pepper and nutmeg and serve immediately with the vegetables.
- Tip 6: If you like, you can add corn kernels and black olives to the vegetables.
Nutrition
Serving: 100gCalories: 92kcalCarbohydrates: 3.1gProtein: 1.5gFat: 8.2g
