John Myers
Polenta Slices with Sage Vegetables
The perfect polenta slices with sage vegetables recipe with a picture and simple step-by-step instructions.
- 400 ml Milk
- 400 ml Vegetable broth
- 200 g Polenta
- 50 g Mountain cheese
- 1 pinch Salt
- 2 tbsp Butter
- 1 pinch Nutmeg
- 1 pinch Pepper
- 1 piece Onion
- 2 piece Garlic cloves
- 100 g Celeriac fresh
- 300 g Green beans
- 400 g Chunky tomatoes
- 20 piece Sage leaves
- Bring the milk, vegetable stock, 1/2 teaspoon sea salt to the boil, stir in the polenta, leave to swell over the lowest heat for approx. 10 minutes. Grate the cheese, stir in with the butter, season with grated nutmeg, salt and pepper, spread about 2 cm thick on an oiled tray, let cool until the mixture is firm. Put some oil in a pan and sauté the onion with garlic for 3 minutes. Add the celery and beans and sauté for 2 to 3 minutes. Then deglaze with the tomatoes and pepper with a lot of pepper. Simmer over medium heat for 15 minutes until the celery and beans are cooked through. Wash the sage, dry it and heat it in a pan with the butter. Cut the polenta into 3-4 cm wide strips, fry in a pan for 6-8 minutes in olive oil while turning, remove.
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