Polenta casserole with sundried tomatoes and pesto Recipe
Recipe Ingredients for Polenta casserole with sundried tomatoes and pesto
Amount | Ingredient |
---|---|
1st Onion | 40 g |
dried tomatoes, roughly chopped | 8 tbsp |
Olive oil | 1 / 2 l |
Vegetable broth | 125 grams |
Corn meal | 2nd Eggs |
30 grams | freshly grated Parmesan cheese |
1 / 2 | Peppers, red |
1st Carrot | 1 / 2 |
Zucchini | 2 tbsp |
Pine nuts | 2 tsp |
Tomato pesto | |
fresh basil |
Polenta casserole with sundried tomatoes and pesto Recipe Directions
Clean the vegetables, wash and chop coarsely, and Peel and halve the onion. One half of the half onion cut into fine dice and sauté with the glassy-dried tomatoes in 2 tablespoons olive oil. Then pour in the vegetable broth. Bring to a boil and season with salt, nutmeg, pepper and 2 tablespoons olive oil to taste. Cornmeal (polenta) and boil slowly stir.
Then put them in a baking dish and bake in a preheated oven at 170 degrees for about 20 minutes. Then separate the eggs, egg whites until stiff. Add egg yolks and polenta and mix well. Then fold in egg whites and 30 g of grated Parmesan.
Pour into small greased timbales and minutes later in a preheated oven at 170 degrees bake 35 -45. During this time sweat peppers, carrots and zucchini with the remaining half onion finely chopped in olive oil, add some salt and pepper. The remaining 10 minutes in the oven.
Then throw to the plate and arrange Timbale the vegetables to it. Pine nuts, tomatoes, pesto and pepper from the mill to distribute it.