Polenta with Tomato Vegetables and Parmesan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 ml vegetable broth, boiling
- 125 g polenta
- 15 cocktail tomatoes
- 0.5 ½ cup crème fraîche
- 1 shallot (s)
- 2 tablespoon olive oil
- 1 tablespoon butter
- 3 tablespoon parmesan, freshly grated
- some herbs, Italian (e.g. fresh basil)
- 1 clove garlic
Print Recipe
Pin Recipe Instructions
- Stir the polenta into the boiling vegetable stock. Cook for 10 minutes over low heat (always stir well!), Then let it steep for another 10 minutes.
- While the polenta is resting, prepare the vegetables: finely chop the shallot and sweat in the olive oil together with the lightly crushed garlic clove. Quarter the cherry tomatoes and add, let simmer for 5 minutes. Add the creme fraîche, season with salt and pepper, refine with basil or other herbs. Remove the garlic clove again.
- Fold the butter and the grated Parmesan into the polenta. Arrange the polenta and vegetables together.
- In addition e.g., beef steak or salad. If you eat polenta as a main course and are very hungry, you should increase the amount a little.
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