Creamy polenta with oven vegetables
Ingredients
| 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 |
| Additionally | |
|---|---|
| 200 g | goat curd |
| Fresh | herbs |
Preparation
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.
