FRIJE

Name: Polenta with tomato (without cow's milk)
Prep time: 20 min
Cook time: 25 min
Yield: 2 servings
Ingredients: 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; 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)

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Polenta with tomato (without cow's milk)

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

Course: Main course

Preparation: 20 minutes

Cooking: 25 minutes

Cost per serving: 2,00 €

Energy: 839 kcal / serving

This recipe has been translated automatically from french

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.