Marinated polenta

Today we have a spermine-rich food with polenta for you. With seasonal vegetables and always variable according to your taste, the „marinated polenta“ is excellent to enjoy alone as a full meal. But also as a side dish something special and a nice for instance for a barbecue!

Marinated polenta white

Marinated polenta yellow

Preparation (for 4 persons)

Boil 1 cup of yellow polenta (with 3 cups of water and a pinch of salt while stirring) and 1 cup of white polenta (same procedure). As soon as it begins to bubble and before it spits out, put the lid on and switch off the heat. Let it rest and swell for 10 minutes and then stir in the cold butter. Leave it another10 minutes with the lid open, as soon as the polenta becomes firm, stir once (to produce large and small chunks), drizzle with olive oil and spread on a baking tray. Bake for approx. 20 minutes at top / bottom heat 200 ° C. Now the polenta chunks are still soft inside and a bit crunchy on the outside.

Marinated polenta yellow

  1. For the marinade, finely chop the garlic clove, mix with apple cider vinegar, pumpkin seed oil and the chopped pumpkin seeds and season with salt and pepper.
  2. Cut the mushrooms into thin slices. Cut half a lemon into slices of 0.5 cm and then cut them into eighths. Sauté the lemon pieces together with the mushrooms in the pan with oil from both sides. Add a pinch of salt.
  3. For serving a large bowl or a large plate is suitable. Start with the polenta chuncks and then crumble the feta over it. Decorate with fried mushrooms and lemon pieces, capers, white beans and chopped green onion.
  4. Finally drizzle the pumpkin seed marinade over it right before serving.

Marinated polenta white

  1. For the marinade: mix the berry jam, mustard, apple cider vinegar and pumpkin seed oil well and season with salt and pepper.
  2. Cut half a lemon into slices of 0.5 cm and then cut them into eighths. Sauté the lemon pieces in the pan with a little oil and a pinch of salt until they brownish on both sides.
  3. For serving a large bowl or a large plate is suitable. Spread the polenta chuncks and decorate with the fried pieces of lemon, peas, quartered radishes, halved cherry tomatoes, pumpkin seeds and chopped green onion, chives and brown mint.
  4. Finally drizzle the marinade over it right before serving.

Ingeredients (for 4 persons)

Marinated polenta yellow

  • 1 cup of yellow polenta (finely ground)
  • 3 cups of water
  • 20 g of butter
  • a little olive oil
  • a little vegetable oil for searing
  • 1/2 lemon
  • about 100 g mashrooms (we recommend: king trumpet mushrooms)
  • 150 g of feta
  • 100 g caper berries
  • 100 g small white beans
  • 1 young onion
  • 1/2 clove of garlic
  • 30 g Steirerkraft pumpkin seeds chopped
  • 30 ml apple cider vinegar
  • 30 ml Steirerkraft pumpkin seed oil
  • Salt pepper

Marinated polenta white

  • 1 cup of white polenta (finely ground)
  • 3 cups of water
  • 20 g of butter
  • a little olive oil
  • a little vegetable oil for searing
  • 1/2 lemon
  • 100 g peas (cooked)
  • 10 radishes
  • 100 g of yellow cherry tomatoes
  • some onion, chives, brown mint (noodle mint)
  • 100 g Steirerkraft pumpkin seeds chopped
  • 1 teaspoon berry jam
  • 1 tsp mustard
  • 30 ml apple cider vinegar
  • 30 ml Steirerkraft pumpkin seed oil
  • Salt pepper
Marinated polenta yellow
Marinated polenta yellow
Marinated polenta white
Marinated polenta yellow

We created this food for and with the products of Steirerkraft and that’s how the beautiful photos were made!

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