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Polenta with tomato (without cow's milk)

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Course: Main course
Preparation: 20 minutes
Cooking: 25 minutes
Cost per serving: 2,00 €
Energy: 839 kcal / serving

Instructions

  • 1.   Grate the sheep cheese.
  • 2.   In a saucepan, mix milk, oil, salt, pepper and nutmeg.
  • 3.   Bring to a boil. Add the semolina to rain and cook on a low heat for 6 to 8 minutes, stirring
  • 4.   Add the eggs and cook another 2 minutes.
  • 5.   Finally add the grated cheese.
  • 6.   Spread on a height of 2 cm on a sheet of oiled parchment paper, let cool.
  • 7.   Coarsely chop the tomatoes 5s.
  • 8.   Cook in a frying pan over medium heat for 5 minutes with a base of oil and curry, herbes de Provence, salt and pepper. Continue cooking for 10 minutes.
  • 9.   When serving, heat portions of polenta in an oiled skillet or 10 minutes in the oven on a grill.
  • 10.   Top with the tomato compote.

Notes

  • Sources: SEB robot recipe booklet

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Ingredients for servings

  • 50 cl of vegetal 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
  • Sauce :
  • 500 g of tomato sauce
  • 1 tablespoon of mixed herbs
  • 1 teaspoon of curry powder
  • 1 tablespoon of olive oil
  • salt (according to taste)
  • pepper (according to taste)

Informations nutritionelles *

  •  
    Par personne
    % AJR
  • Valeur énergétique
    839 kcal
    42 %
  • Matières grasses
    45,62 g
    65 %
  • dont saturés
    n/a
    n/a
  • Glucides
    68,76 g
    26 %
  • dont sucres
    n/a
    n/a
  • Protéines
    31,75 g
    63 %
  • Fibres
    12,06 g
    n/a
  •   Plus de données
* A titre indicatif, avant cuisson, AJR de l'Union européenne.