Summary

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

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Instructions

1. 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.
2. 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.
3. Wash the parsley, pluck the leaves and chop. Add the parsley to the polenta, then gradually stir in the cheese and let it melt.
4. Serve on plates with the tomato sauce.