Creamy polenta with oven vegetables

  • Mains
  • Cooking & Baking
  • Hearty
  • Recipe
  • Curd
  • Curd cheese
  • Plain


Ingredients for 4 servings
500 ml organic goat milk longer shelf life
130 g corn semolina
2 tsp. olive oil
1 pinch salt
1 pinch pepper
200 g goat curd
For the oven vegetables
1 small broccoli
1 yellow bell pepper
1 zucchini
10 cocktail tomatoes
1 red onion
2 carrots
2 radishes
For the marinade
3 tbsp olive oil
juice of one lemon
1 tsp. maple syrup
1 pinch salt
1 pinch pepper
200 g goat curd
Fresh herbs


Preheat the oven to 180°C.


Wash the vegetables and pat them dry. Wash the broccoli and cut it into small florets. Cut the peppers into quarters, remove the skin and cut them into fine strips. Cut the zucchini into thin slices. Peel the onion and cut into fine strips. Peel the carrots, halve them, and cut them into sticks. Then place the tomatoes in a baking dish and marinate with olive oil, lemon juice, maple syrup, salt and pepper. Cook at the same temperature for 20-25 minutes.


For the cream polenta, bring the goat's milk to a boil in a saucepan. Stir in the polenta, while stirring constantly. Add the olive oil, salt and pepper. After boiling, reduce the heat and let it swell at low temperature for 15-20 minutes. 2 minutes before the end of the cooking time, stir in the goat curd.


Using a kitchen slicer, finely slice the radishes. Put the goat curd in a bowl and mix until creamy.


Divide the creamed polenta in portions among 4 bowls. Garnish with goat curd, oven vegetables and radish slices and fresh herbs.

Recipe and photos by Jessica Lerchenmüller: vollmundig_

Ziege Topfen Heumilch neu
Organic Goat's Hay Milk Curd 150g

Leeb Vital Organic Goat's Hay Milk Curd is very suitable as a spread and can be enjoyed pure or refined as desired. It is also used in health-conscious cuisine and is popular as an ingredient in cooking and baking.