Polenta Slices with Salad
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 448 kcal | (21 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 26.7 g | (23 %) | ||
| Carbohydrates | 40 g | (27 %) |
Ingredients
- For the polenta slices
- 1 onion
- 2 garlic cloves
- 2 Anchovy fillet
- 4 Tbsps olive oil
- 200 grams Cornmeal
- 2 Tbsps butter
- 50 grams Parmesan
- salt
- freshly ground pepper
- For the salad
- 2 yellow Bell pepper
- 1 bunch Radish
- 4 Tomatoes
- 1 Lettuce
- 200 milliliters Sour cream
- 1/2, Juiced lemons
- salt
- freshly ground pepper
- 1 pinch sugar
- 1 bunch parsley
- Dill
Preparation steps
For the polenta slices: Peel onion and garlic and chop finely. Rinse anchovy fillets, pat dry and chop finely. Heat 2 tablespoons of olive oil in a pan and saute onion, garlic and anchovies for a few minutes. Add 750 ml (approximately 3 cups) of water and bring to a boil. Gradually add polenta and whisk until mixture thickens. Add remaining olive oil, butter and Parmesan, season with salt and pepper. Spread mixture in a lined with parchment paper baking sheet until 2 cm thick (approximately 2/3 inch) and bake in preheated oven at 200°C (gas mark 3-4, fan oven 180°C) (approximately 400°F) for about 12-15 minutes.
For the salad: quarter bell peppers, remove seeds and ribs and chop. Rinse and trim radishes, halve or quarter, depending on size. Rinse tomatoes and cut into wedges.
Rinse and spin dry lettuce. Whisk sour cream with lemon juice and season with salt, pepper and sugar. Rinse and shake dry herbs (set aside some parsley leaves) and chop. Add herbs to sour cream dressing. Mix all prepared salad ingredients and toss with sour cream dressing. Sprinkle with parsley leaves. Pluck off sage leaves. Heat olive oil in a pan and fry sage leaves until crispy. Cut polenta into pieces, garnish with sage leaves and serve with the salad.
