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Crispy Polenta Wedges with Mediterranean Oven-Roasted Vegetables
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Knuspr-Küche
Knusprig gebackene Polenta-Ecken serviert mit saftigem Ofengemüse aus Zucchini, Paprika und Kirschtomaten, abgerundet mit cremigem Feta und frischem Rosmarin. Ein einfaches, mediterranes Feierabendgericht!
Preparation method
Preparing the polenta
In a pot, bring 600 ml of water with 1 tsp of fine table salt to a boil. Sprinkle in the polenta while stirring constantly and leave to swell over low heat for approx. 5 minutes until a thick mixture forms.
Spread the hot polenta mixture onto a baking sheet lined with baking paper to a thickness of approx. 1.5 cm and leave to cool until set. Then cut into triangles (polenta wedges).
Baking the vegetables & polenta
Preheat the oven to 200 °C top/bottom heat. Cut the zucchini and red bell pepper into bite-sized pieces, halve the cherry tomatoes, finely chop the garlic cloves, and finely chop the fresh rosemary.
Chef's tip
Tip: For extra crispy polenta wedges, you can also fry them in a pan with a little olive oil on both sides until golden brown before baking.
Ingredients
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