Polenta patties

Ingredients for 5 servings:

• 250 g polenta semolina
• 1 liter vegetable broth
• 1 tsp Tabasco
• 1 tsp salt
• 2 garlic cloves
• ½ bunch thyme, fresh
• 1 jar of dried tomatoes, approx. 200 g
• 200g tofu
• Oil for the tray

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 45 minutes

delicious on the grill or in the pan

Bring the vegetable stock to a boil. Add salt, Tabasco, and garlic. Stir the semolina into the vegetable stock and reduce the heat. Let the polenta swell for about 30 minutes, stirring constantly; do not boil. Meanwhile, cut the tomatoes and tofu into small cubes. Finely chop the thyme. Add everything to the polenta shortly before the swell time is over. Grease a baking tray with oil, spread the polenta on it, and smooth it down. Let the mixture cool completely for at least 2 hours. Cut or cut out polenta patties of the desired size, then brush with oil and grill on both sides until crispy. This also works in a pan.