Summary

Ingredients

• 150 g polenta, instant
• 600 ml vegetable stock
• 50 g parmesan, freshly rated
• 6 half tomatoes, dried, pickled in oil
• 6 olives, black, pitted
• 2 stalks parsley, smooth
• 4 stalks thyme
• 1 egg (s)
• 4 teaspoons oil, (tomato oil)
• salt and pepper
• some oil, for frying

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Instructions

1. Bring the vegetable stock to the boil, sprinkle with instant polenta semolina and simmer for about seven minutes (see instructions on the package), stirring constantly. Stir in the parmesan, let cool down a little.
2. Drain the tomatoes while collecting the oil. Dice tomatoes and olives. Finely chop the parsley, strip the thyme leaves from the stalks. Mix everything together with the egg and tomato oil into the polenta mixture. Season to taste with salt and pepper.
3. Shape eight small patties with damp hands and fry them in the heated oil until they are crispy brown.
4. This goes well with summer vegetables (e.g. a zucchini, bell pepper and tomato mixture) or fresh salads.