John Myers
Polenta with Fried Vegetables
The perfect polenta with fried vegetables recipe with a picture and simple step-by-step instructions.
- 300 g Cauliflower fresh
- 1 medium sized Onion red
- 200 g Mushrooms brown
- 100 g Vine tomatoes
- 5 tbsp Rapeseed oil
- 300 ml Milk
- 300 ml Vegetable broth
- 70 g Polenta semolina
- 50 g Freshly grated Parmesan
- 4 Stems Fresh thyme
- Salt and pepper
- Clean the cauliflower and cut into small florets. Peel the onion, halve and cut into thin strips. Clean and halve the mushrooms. Wash the tomatoes and leave on the bush.
- Heat 1 tablespoons of oil in a non-stick frying pan, fry cauliflower florets and onion strips until light brown, season with salt and continue to fry for 5 minutes over medium heat. Add 1 tablespoon of oil and fry the mushrooms in it, season with salt and pepper. Heat 1 tablespoon of oil in another pan and briefly brown the vine tomatoes with thyme.
- For the polenta: bring the milk and stock to the boil in a saucepan, stir in the semolina and let it swell over a mild heat for about 5 minutes, stirring constantly. Remove the saucepan from the heat, stir in 2 tablespoons of oil and 30 grams of Parmesan Salt and pepper to taste. Arrange polenta with fried vegetables on plates and serve sprinkled with the remaining Parmesan (20 grams).
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