Polenta Pancakes with Vegetable Ragout

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Polenta Pancakes with Vegetable Ragout
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
455
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories455 kcal(22 %)
Protein16 g(16 %)
Fat25 g(22 %)
Carbohydrates40 g(27 %)

Ingredients

for
4
Ingredients
100 grams Polenta
80 grams Pastry flour
2 medium eggs
salt
200 milliliters milk
200 grams large button Mushroom
1 bunch scallions
200 grams Cherry tomatoes
1 bunch Basil
3 tablespoons olive oil
3 tablespoons white wine
150 grams Herb cream cheese
How healthy are the main ingredients?
Polentaolive oilBasileggsalt

Preparation steps

1.

Mix polenta, flour, eggs, 1/2 teaspoon salt and milk to a smooth batter and let stand for about 15 minutes.

2.

Scrub mushrooms and cut into thick slices. Rinse scallions and cut into rings. Rinse tomatoes and cut into slices. Rinse basil, shake dry and set aside some leaves for garnish. Finely chop remaining basil leaves.

3.

Heat 1 tablespoon olive oil in a nonstick skillet and successively fry batter into 4 equal pancakes. Keep finished pancakes warm in oven preheated to 80°C (approximately 175°F).

4.

For the ragout, heat remaining olive oil, briefly sauté mushrooms and scallions and pour in white wine. Cut herb cream cheese into small pieces and stir into ragout mixture. Stir tomatoes into ragout and heat briefly. Fill pancakes with ragout and sprinkle with chopped basil. Fold up pancakes and garnish with basil leaves to serve.

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