Polenta slices with herbs

Ingredients for 4 servings:

• 400 ml vegetable stock
• 400 ml oat milk (oat drink) (vegetarian option: milk)
• 50 g margarine, vegan
• 250 g polenta semolina, instant
• 1 small onion(s)
• 2 tbsp cooking oil
• 250 g wild herbs, e.g. wild garlic, sorrel, burnet, coarsely chopped
• 1 handful of sage leaves
• 2 tbsp sesame seeds
• salt and pepper
• Margarine for the mold
• Pecorino
• Parmesan or cheese of your choice

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

vegan, with vegetarian alternative, from a 24 cm springform pan

Bring vegetable stock, oat milk or milk, and margarine to a boil in a saucepan and season well with salt. Stir in the polenta semolina and let it swell over low heat with the lid on for 15 minutes. Finely dice the onion and sauté in a little cooking oil until translucent. Add the wild herbs and sauté for 5 minutes. Season everything with salt and pepper and fold into the polenta. Transfer the mixture to a greased springform pan (24 cm diameter). Bake the polenta in the center of the oven at 180°C (top/bottom heat) for about 15 minutes, until the top is brown and crispy. Fry the sesame seeds in the remaining cooking oil. Reduce the heat, add the chopped sage, and spread it over the baked polenta. Vegetarian version: Sprinkle the polenta with some Pecorino, Parmesan, or your favorite cheese and bake for another 10 minutes. Cut the finished polenta into cake pieces. Serving suggestion: We make this with a lemon sauce and a salad. In the vegan version, one serving of 4 has 485 kcal.