John Myers
Polenta – Vegetable – Gratin
The perfect polenta – vegetable – gratin recipe with a picture and simple step-by-step instructions.
- 0,5 liter Chicken broth or meat broth
- 150 g Polenta
- 25 g Freshly grated Parmesan
- 0,5 pole Leek
- 1 Carrot
- 1 pole Celery
- 0,5 Parsley root
- 2 Rods Spring onion
- 1 Onion
- 2 Garlic cloves
- 250 g Tomatoes
- 1 tsp Chili Sauce (Sambal Oelek)
- 200 g Creme fraiche Cheese
- 100 ml Cream
- 1 tbsp Processed herb cheese
- 50 ml Semi-Dry white wine
- 150 g Grated Gouda
- Soy sauce
- Black pepper from the mill
- Bring 1 / 2 l chicken stock to a boil. Stir in the polenta and cover and let soak for 5 minutes over a very low heat. Spread about 2 cm thick on a board and let cool.
- Mix the crème fraîche, cream and processed cheese in a bowl until smooth and season with salt and pepper. Grate Gouda.
- Wash and clean vegetables. Chop the leek, carrots, celery, parsley root and parsley until smooth and remove the tomatoes, stalk and cut into slices, peel and dice the onion and garlic. Wash the thyme, strip off the stalks.
- Fry the minced meat in the hot butter, add onions, leeks, carrots, celery and thyme and sauté with them. Then pour the wine over it, simmer uncovered for 10 minutes. Season with soy sauce and pepper.
- Take an ovenproof bowl and butter with butter. Cut out the polenta and place on the bottom of the bowl. Pour in the steamed vegetables and spread the crème fraîche mass over the vegetables. Place the rest of the polente on top and then spread the tomato slices generously on top. Finally sprinkle the grated Gouda over the top.
- Preheat the oven to 200 ° and bake for 45 minutes. If you want, you can sprinkle some garlic oil over it, so the Gouda does not crust so heavily on the surface.
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