Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 liter milk
- 1 vegetable stock cube
- 250 g polenta
- 1 bunch parsley
- 500 g beefsteak tomato (s)
- 50 g pine nuts
- salt and pepper
- 150 g parmesan, freshly rated
Print Recipe
Pin Recipe Instructions
- Put the milk together with the stock cube in a hot, washed-out saucepan and bring to the boil. Let the polenta trickle in slowly. Cook for 7 minutes, stirring frequently, then remove from the heat and allow to swell.
- Wash and clean the tomatoes and then puree them with the pine nuts. Heat the tomato puree in a saucepan and season with salt and pepper.
- Wash the parsley, pluck the leaves and chop. Add the parsley to the polenta, then gradually stir in the cheese and let it melt.
- Serve on plates with the tomato sauce.
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