Polenta salad

Ingredients for 2 servings:

• 1 cup polenta, approx. 100 g
• 400 ml vegetable broth, strong
• 1 tomato(s)
• ½ snake cucumber(s)
• ½ m.-sized onion(s)
• 1 garlic clove(s)
• 1 tbsp parsley
• 1 tsp dill
• 2 dashes lemon juice
• 1 dash of olive oil
• 2 tbsp tomato paste
• n. B. Salt

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegan

Deseed the tomato and cut into tiny pieces. Quarter the cucumber, deseed it, and also chop very finely. Finely dice the onion and garlic. Place everything in a bowl, sprinkle with dill and parsley, add the lemon juice and olive oil, and mix well. Add salt if desired. Bring the vegetable stock to a boil and stir in the polenta. Remove from the heat and let it swell. If the mixture becomes too thick, stir in water; it should be creamy. Then stir in the tomato paste. Let the polenta cool and fold it into the vegetables. Add salt to taste. It makes a complete meal or can be used as a side dish, for example, to grilled food.