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Crispy Polenta Slices with Cherry Tomatoes & Feta
(0)
30 min
Under an hour
Knuspr-Küche
Sonnengereifte Kirschtomaten, cremiger Feta und knusprig gebratene Polenta-Schnitten – ein schnelles, vegetarisches Sommergericht für die Feierabendküche.
Ingredients
Preparation method
Preparing the polenta
Bring the vegetable broth to a boil in a pot. Gradually stir in the polenta and let it swell over low heat for about 5 minutes, stirring constantly, until a thick mixture forms.
Stir the butter and grated Parmesan into the hot polenta. Season to taste with a pinch of salt and pepper.
Spread the polenta mixture to a thickness of about 1.5 cm on a baking sheet lined with baking paper and let it cool for about 15 minutes. Then cut into even slices.
Chef's tip
Tip: For an extra crispy crust, lightly coat the polenta slices in a little durum wheat semolina or flour before frying.
Preparation tip: The polenta mixture can easily be prepared a day in advance and kept in the refrigerator.
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