Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 500 g carrots (bunch carrots)
- 1 clove garlic
- 25 g butter
- salt
- pepper
- 0.5 liter ½ vegetable stock
- 0.25 liter ¼ milk
- 250 g corn rits (polenta)
- 100 g sour cream
- 150 g mountain cheese
Print Recipe
Pin Recipe Instructions
- Melt the butter in the pan, sauté the peeled carrots whole, season with salt and pepper. Add a few spoons of vegetable stock and the chopped garlic clove and cook in a closed pot for about 10 minutes. Take the carrots out of the pot, add the rest of the stock and bring to the boil with the milk. Pour the polenta into the liquid and cook for about 5 minutes while stirring. Remove from heat and let soak for 15 minutes. Then pull the sour cream under the porridge and spread it in a greased quiche dish. Spread the carrots in a star shape and sprinkle the grated cheese on top. Bake in a preheated oven at 200 degrees for about 15 minutes.
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