Polenta Casserole `South Haven`

Summary

Ingredients

• 500 g turkey schnitzel
• 4 slices ham, raw
• 3 tablespoon Dijon mustard
• Rosemary, fresh, at will
• salt and pepper
• 3 peach (s), peeled and cut into small pieces
• 250 g cocktail tomatoes, quartered
• 1 liter chicken broth
• 160 g polenta, fine to medium-fine rain
• salt and pepper
• 30 g butter
• 50 g parmesan, freshly rated

For the sauce:

• 1 onion (s), finely diced
• 1 tablespoon olive oil
• 2 tablespoon tomato paste
• 1 tablespoon flour
• salt and pepper
• 150 ml vegetable broth, strong
• 200 milk, 3.5%
• 3 tablespoon vodka, gin or dry vermouth
• 100 g cheese, rated as desired, for ratinatin

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Instructions

1. First we prepare the turkey schnitzel. We put them next to each other, salt and pepper them, coat them with mustard, sprinkle them with fresh rosemary needles and cover everything with a slice of ham. Now we layer the schnitzel on top of each other and wrap them in cling film. Then the meat has to be in the freezer for about 1-2 hours. Then we can cut it into wafer-thin slices and fry it until crispy.
2. In the meantime, we can prepare the polenta as usual. To do this, bring the chicken broth to the boil and slowly pour in the polenta, stirring constantly. Simmer very gently for about 15 minutes, stirring frequently. Season the polenta with salt and pepper. At the end stir in the butter and parmesan.
3. Now let`s prepare tomatoes and peaches. We peel the peaches and quarter the tomatoes.
4. Note: Skinning peaches is very easy if you cut the fruit crosswise with a knife at the base of the stem, scald it with boiling water for approx. 20 to 30 seconds and then chill it with cold.
5. Then we prepare the sauce by sweating a diced onion in 1 tablespoon of olive oil and dusting it with 1 tablespoon of flour. We add 2 tablespoons of tomato paste and quench the whole thing with 150 ml of strong vegetable stock and approx. 200 ml of milk while stirring. We season spicy with salt and pepper and if you want, we can refine the sauce with a little alcohol. 3 tablespoons of vodka, gin or Noilly Prat are enough and it gets that special whistle.
6. Now it`s time to layer the casserole: First we fill the polenta into a correspondingly large casserole dish and smooth it out. Then we put the seared meat on it and spread tomatoes and peaches over it irregularly. Then the sauce comes evenly over it and we sprinkle the grated cheese on the casserole.
7. The casserole is gratinated in a preheated oven for about 15-20 minutes at 200 ° C and can then be served immediately.

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