Cornmeal Puddings with Vegetables
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- For the polenta
- 1 ½ cups vegetable stock
- ½ cup Polenta
- 1 Tbsp olive oil
- 2 Tbsps grated vegan cheese
- freshly grated Nutmeg
- salt
- peppers
- For the vegetables
- 1 Tbsp olive oil
- 3 cups carrots (grated)
- 2 onions (thinly sliced)
- ½ tsp sugar
- ⅜ cup Tomato juice
- 1 tsp Orange marmalade
- salt
- peppers
- 1 Tbsp snipped Chives
- To garnish
- 1 finely chopped Chives
Preparation steps
1.
For the polenta: line 4 timbale moulds with clingfilm.
2.
Pour the stock into a pan and sprinkle in the polenta, stirring. Bring to a boil, reduce to a simmer and cook, stirring constantly for about 20 minutes until very thick and pulling away from the sides of the pan. Stir in salt and pepper to taste.
3.
Spoon into the moulds and leave to cool.
4.
For the vegetables: heat the oil in a frying pan and cook the onions until softened. Add the carrots, cook for a few minutes, then sprinkle with sugar and cook until lightly caramelised.
5.
Stir in the tomato juice and marmalade, season with salt and pepper and simmer for 3-4 minutes until thickened slightly.
6.
Stir in the chives and season to taste.
7.
Turn out the timbales onto a serving plate and spoon the vegetables on top and on the plate. Garnish with the chive.
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