John Myers
Contents
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Ingredients
Cam:
- 300 ml Vegetable broth
- 250 ml Milk
- 175 g Polenta
- 1 tsp Salt
- 150 g Freshly grated Parmesan
- 2 Eggs
- 0,25 tsp Freshly grated nutmeg
- Telly cherry pepper
- Chives fresh
Vegetables:
- 300 g Mushrooms brown
- 1 Shallot
- 150 g Leek
- 1 Red peppers
- 2 tbsp Tomato paste
- 2 Garlic cloves
- 400 g Tomatoes
- 3 tbsp Rapeseed oil
- 3 tbsp Balsamic vinegar
- 2 tbsp Honey
- 1 tsp Seasoned salt
- 1 tsp Garlic pepper
- 1 tsp Fenugreek
- Fresh oregano
- Rosemary fresh
- Telly cherry pepper
Instructions
Cam:
- Bring the stock, milk, salt, nutmeg and pepper to the boil. Stir in polenta and bring to the boil again. Take off the stove and let it steep / swell for 10 minutes with the lid on! Transfer to a bowl and cool to lukewarm. Then stir in the eggs, chives and 75g Parmesan!
Preheat the oven to 250 degrees!
- Then cut off about 20 lobes with two tablespoons. Always moisten the spoon and press the cams into Parmesan from one side and place the cams on a baking sheet covered with baking paper! Bake the cams in the preheated oven for about 12 minutes!
Mediterranean vegetables:
- Peel the shallot and garlic. Cut the shallot into wedges and grate the garlic! Clean and quarter the mushrooms. Clean the leek, cut into rings and wash. Clean the peppers, remove the core, wash and cut into pieces. Wash the tomatoes, remove the stalk and cut into quarters.
- Heat the oil in a pan and roast the shallots in it, then add the mushrooms and brown them, then add the leek, paprika and tomato paste and fry everything well, then add the tomato cubes, balsamic vinegar and honey! Add the garlic, seasoned salt, garlic pepper, fenugreek and herbs. Round off with Telly cherry pepper!
- Now serve the vegetables with the polenta dumplings!
Nutrition
Serving: 100gCalories: 114kcalCarbohydrates: 5.9gProtein: 4.3gFat: 8.1g
