Polenta
For
Persons
1.20
l
Vegetable stock
1
sprig of rosemary
2.50
tsp
salt
0.75
tsp
freshly ground pepper
280
g
medium-fine maize semolina
0.50
bunch of
parsley
3
tbsp
olive oil
Bring the stock to the boil in a saucepan with the sprig of rosemary, salt and pepper.
Gradually add the cornmeal and cook over a low heat, stirring constantly, for about 15 minutes until the polenta is very thick.
Meanwhile, finely chop the parsley.
Remove the sprig of rosemary from the polenta. Stir the olive oil and chopped parsley into the polenta.
Gradually add the cornmeal and cook over a low heat, stirring constantly, for about 15 minutes until the polenta is very thick.
Meanwhile, finely chop the parsley.
Remove the sprig of rosemary from the polenta. Stir the olive oil and chopped parsley into the polenta.
Tips
Some of the water can also be replaced with a milk alternative.
To make polenta slices, spread the polenta mixture 2 cm thick onto a baking tray lined with baking paper and leave to cool completely. Then cut into triangles or rectangles, sprinkle with 2–3 tablespoons of grated plant-based cheese and brown under the grill at 200 degrees (top and bottom heat) until golden brown.
To make polenta slices, spread the polenta mixture 2 cm thick onto a baking tray lined with baking paper and leave to cool completely. Then cut into triangles or rectangles, sprinkle with 2–3 tablespoons of grated plant-based cheese and brown under the grill at 200 degrees (top and bottom heat) until golden brown.
Nutrients per portion 330kcal
CO₂ equivalent per portion 74g