Polenta and tomato terrine

Ingredients for 8 servings:

• 150 g corn flour
• 600 ml milk
• salt and pepper
• nutmeg
• 200 g butter
• 6 tomatoes
• 100 g leaf spinach
• 80 g corn kernels
• 200 ml cream

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 30 minutes

vegetarian pie

Bring the milk to a boil with salt, pepper, a little nutmeg, and 50g of butter, then add the cornflour, stirring constantly with a wooden spoon. Cover and let it simmer in an oven preheated to 220°C (425°F) for about half an hour. Peel the tomatoes, quarter them, and remove the seeds. Sprinkle with salt and pepper, and sauté gently on both sides with a knob of butter. Blanch the spinach in plenty of salted water, drain, and cool in iced water. Spread the leaves on a kitchen towel to dry. Toss the corn kernels in 50g of brown butter, season with salt, and let cool. Grease a pie dish with a little butter and place in the refrigerator. Alternatively, you can line the dish with cling film. Remove the polenta from the oven. Stir in the remaining butter and cream. Season with salt and pepper. Let cool slightly. Now it’s time to fill the pie dish. Spread a layer of polenta on the bottom. Cover this evenly with spread-out spinach leaves. Next, add a layer of the braised tomato quarters. Add more polenta and spinach leaves on top. Mix the corn kernels with a little polenta and add the same layer. Continue in this manner until the pie dish is full. Smooth the surface and let the pie set in the refrigerator for two hours. To remove, briefly dip the dish in hot water and turn it out. If you have lined the dish with foil, you can simply gently pull on the edges. Cut the pie crosswise into slices about two centimeters thick. This works best with an electric knife. An arugula and tomato salad goes very well with this.