Crispy Polenta Slices with Pumpkin Ratatouille
- 400 milliliters Vegetable broth
- 200 milliliters milk
- 1 pinch salt
- 180 grams Wheat semolina
- 150 grams Feta
- 1 onion
- ½ Hokkaido pumpkin (about 400 grams)
- 1 red paprika
- 1 tablespoon vegetable oil
- 1 small can tomatoes (425 grams)
- 2 teaspoons dried thyme
- 1 teaspoon honey
- 4 tablespoons breadcrumbs
- Canola oil (to saute)
- fresh Cress
In a saucepan, bring the broth, milk and salt to boil, stir in the semolian, return to a boil, then reduce to low and cook, stirring all the while until thickened, about 2 minutes.
Press the cheese through a sieve into the polenta and mix to combine. With a dampened spatula, spread the mixture 2 cm (approximately 3/4-inch) thick in a moistened 30 x 20 cm (approximately 12 x 8-inch), shallow baking dish and refrigerate.
Peel and dice the onion. Rinse the pumpkin, cut with the shell in 2 cm (approximately 3/4-inch) cubes.
Rinse the pepper, halve lengthwise, remove the seeds and white ribs and chop. Heat the oil in a deep skillet and saute the onion, pumpkin and pepper until the onion is translucent. Add the tomatoes and simmer, stirring occasionally until the vegetables are tender and the sauce is lightly thickened, about 20 minutes. Stir in the thyme and honey, season with salt and pepper.
Unmold the polenta and cut into 10 x 2 cm (approximately 4 x 3/4-inch) slices. Dip the polenta into the breadcrumbs, pressing to adhere. Heat the oil in a skillet and saute the polenta until golden brown on both sides. Drain on paper towels and serve the pumpkin ratatouille on the side. Garnish with cress.