Summary

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

1. 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.
2. 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.
3. Fold the butter and the grated Parmesan into the polenta. Arrange the polenta and vegetables together.
4. 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.