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Tomato Polenta (without cow's milk)

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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.

Notes & Suggestions

  • Sources: SEB recipe booklet for a robot

Ingredients for servings

  • 50 cl of plant-based milk
  • 30 g of olive oil
  • 120 g of polenta
  • 1 egg
  • 2 egg yolks
  • 50 g of grated sheep cheese
  • 1 pinch of nutmeg
  • Sauce :
  • 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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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    750 kcal
    37 %
  • Fat
    43,45 g
    62 %
  • of which saturated
    ?
    ?
  • Carbohydrates
    68,68 g
    26 %
  • of which sugar
    ?
    ?
  • Protein
    30,14 g
    60 %
  • Fibers
    12,06 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.