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Ingredients
Polenta Slices with Vegetable Sauce
- For the polenta
- 600 milliliters Vegetable broth
- 150 grams Cornmeal (Instant)
- salt
- Nutmeg
- 2 Tbsps olive oil
- freshly ground peppers
- For the sauce
- 1 Zucchini
- 6 Tomatoes
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 1 tsp Tomato paste
- 2 Tbsps freshly chopped Fresh herbs (Thyme and rosemary)
- salt
- freshly ground peppers
- 1 pinch sugar
For the polenta, bring the vegetable broth to a boil in a pot. Gradually sprinkle in cornmeal while stirring. Cook, stirring occasionally, for about 5 minutes. Remove from heat and season with salt, pepper and nutmeg. Brush a baking sheet with oil, spread the polenta over the sheet about 1 cm (approximately 1/2 inch) thick and refrigerate at least 30 minutes.
For the sauce, rinse the zucchini, trim, cut into quarters and slice thinly. Rinse the tomatoes, cut into quarters, remove seeds and dice. Peel onion and garlic and finely chop. Cook zucchini in a pan with the oil until golden brown. Add onion and garlic and sauté briefly, then mix in the tomato paste. Add tomatoes and herbs and simmer for about 5 minutes. Season with salt, pepper and sugar.
Cut the polenta into diamonds and fry in a pan in the remaining oil until golden brown, 1-2 minutes. Season with salt and pepper and serve with the vegetable sauce. Garnish with herbs and Parmesan.
(Percentage of daily recommendation)
| Calorie | 279 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.2 g | (21 %) |