Polenta Slices with Salad

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Polenta Slices with Salad
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
448
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories448 kcal(21 %)
Protein12 g(12 %)
Fat26.7 g(23 %)
Carbohydrates40 g(27 %)

Ingredients

for
4
For the polenta slices
1
2
2
4 tablespoons
200 grams
2 tablespoons
50 grams
In addition
4 sprigs
1 tablespoon
For the salad
2
1 bunch
4
1
200 milliliters
1/2, Juiced Lemons
1 pinch
1 bunch

Preparation steps

1.

For the polenta slices: Peel onion and garlic and chop finely. Rinse anchovy fillets, pat dry and chop finely. Heat 2 tablespoons of olive oil in a pan and saute onion, garlic and anchovies for a few minutes. Add 750 ml (approximately 3 cups) of water and bring to a boil. Gradually add polenta and whisk until mixture thickens. Add remaining olive oil, butter and Parmesan, season with salt and pepper. Spread mixture in a lined with parchment paper baking sheet until 2 cm thick (approximately 2/3 inch) and bake in preheated oven at 200°C (gas mark 3-4, fan oven 180°C) (approximately 400°F) for about 12-15 minutes.

For the salad: quarter bell peppers, remove seeds and ribs and chop. Rinse and trim radishes, halve or quarter, depending on size. Rinse tomatoes and cut into wedges.

2.

Rinse and spin dry lettuce. Whisk sour cream with lemon juice and season with salt, pepper and sugar. Rinse and shake dry herbs (set aside some parsley leaves) and chop. Add herbs to sour cream dressing. Mix all prepared salad ingredients and toss with sour cream dressing. Sprinkle with parsley leaves. Pluck off sage leaves. Heat olive oil in a pan and fry sage leaves until crispy. Cut polenta into pieces, garnish with sage leaves and serve with the salad.