Читать книгу Vegetable Kitchen - Bernhard Long - Страница 27

Serves 4 meals

750 millilitres Mediterranean vegetable stock

200 grams of polenta

2 tablespoons canola oil

400 grams of cheese layer (10% fat)

180 grams of sour cream

Salt and freshly ground pepper

1 piece Parmesan cheese (as the. 50 grams)

6 tomatoes (500 grams)

The preparation sequence

Bring vegetable broth in a saucepan to boil and sprinkle in the polenta, stirring constantly. Cook, stirring frequently, over low heat for about 15 minutes, until a thick paste.

A box baking pan (26x10x7 cm) with 1 tablespoon of oil rich, the broth pour in and smooth it with a damp palette. Set aside so the. Allow to cool for 30 minutes.

Meanwhile, layer cheese in a bowl of sour cream mix, season with salt and pepper.

Parmesan rub and give half of it to Layer cheese and mix.

Wash tomatoes with water, cut out the stem approaches wedge shape and chop the flesh into slices.

Turn out the polenta from the mild on the work surface and chop into slices.

A baking dish (33x22x6 cm) with the remaining oil grease. Alternately polenta, curd and tomato in layers.

Sprinkle with the remaining Parmesan and heated, preheated oven at 200 ° C (fan: 180 ° C, gas mark 3) in around 25 minutes until golden brown on