FRIJE

Name: Tomato Polenta (without cow's milk)
Prep time: 20 min
Cook time: 25 min
Yield: 2 servings
Ingredients: 50 cl of plant-based milk; 30 g of olive oil; 120 g of polenta; 1 egg; 2 egg yolk; 50 g of grated sheep cheese; 1 pinch of nutmeg; 500 g of tomato sauce; 1 tablespoon of Provence herb; 1 teaspoon of curry powder; 1 tablespoon of olive oil; salt (according to taste); pepper (according to taste)

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Tomato Polenta (without cow's milk)

Vegetarian May June July August September October November December January February March April Gluten free Public

Course: Main course

Preparation time: 20 minutes

Cooking time: 25 minutes

Cost per serving: 1,88 €

Energy: 750 kcal / serving

Instructions

1. Grate the sheep cheese.
2. In a saucepan, mix milk, oil, salt, pepper, and nutmeg.
3. Bring to a boil. Gradually add the semolina and cook over low heat for 6 to 8 minutes, stirring.
4. Add the eggs and cook for another 2 minutes.
5. Finally, add the grated cheese.
6. Spread the mixture to a thickness of 2 cm on an oiled parchment paper, let it cool.
7. Roughly chop the tomatoes for 5 seconds.
8. Cook in a pan over medium heat for 5 minutes with a little oil, curry, Provence herbs, salt, and pepper. Continue cooking for 10 minutes.
9. When serving, reheat portions of polenta in an oiled pan or for 10 minutes in the oven under the broiler.
10. Top with the tomato compote.