Summary

Ingredients

• 100 g polenta
• 400 ml water
• 0.5 teaspoon ½ salt
• 30 g seeds (linseed, sunflower seeds, pumpkin seeds, sesame seeds and poppy seeds)
• 1 handful nettles
• 1 medium onion (s)
• 2 cloves garlic)
• some salt and pepper
• some nutmeg, freshly grated
• 3 tablespoon olive oil, virgin

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Instructions

1. Wash nettles thoroughly and drain them in a colander. Remove thick pieces of stalk and chop up a little. Peel onion and garlic and chop finely.
2. Heat 1 tablespoon of olive oil in a pan and sauté the onion and garlic in it. Add the nettle, possibly also a dash of water, and let cook for about 4 - 5 minutes. Turn over and over again. Take out of the pan and set aside.
3. Bring 400 ml of water to the boil, add salt and polenta to the water and bring to the boil while stirring. Then reduce the heat and simmer for another 12-15 minutes, stirring, until a solid paste has formed. Remove from heat, stir in the stone mixture and nettles. Season to taste with salt, pepper and a little nutmeg.
4. Brush a flat plate or tray with oil and spread the polenta about 1 cm high on it. Let rest for about 1 hour so that the polenta cools down and becomes a little firmer.
5. Then cut the polenta into pieces.
6. Heat the remaining olive oil in a pan and fry the polenta pieces on both sides.
7. I had tomato vegetables as a side dish. I can also imagine creamy mushrooms with it.