Polenta and eggplant turrets

8

• 2

• Time for preparing

  Contents

  • • 0.0.1 1 hour
    • 0.0.2 Medium dish
    • 0.0.3 87kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1 hour

• Recipe difficulty
  

  Medium dish

• Energy value
  

  87kcal

• Rating

• Recipe

A delicious appetizer with an original serving will decorate your festive table. You can cook it at home as independent dish for dinner. Polenta – small corn grits grinding, common in Italy.

Let’s get started!

Ingredients

0/15 ingredients

• olive oil 6 tbsp. l
• chopped parsley 1 handful
• zucchini 1 pc.
• shallots 1 pc.
• chopped walnuts 1 handful
• carrots 1 pc.
• thyme fresh 3 sprigs
• salt to taste
• freshly ground pepper to taste
• cherry tomatoes 8 pcs.
• eggplant 1 pc.
• broth 300 ml
• milk 150 ml
• butter 35 g
• polenta 150 g

1 ч1 ч 87

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Pour milk, broth into the pan, add butter, put on the fire.
2. Gradually pour the polenta, stirring constantly, bring to boil, cook for three minutes.
3. Salt, pepper, put into the form with a thin even layer. To put in the oven for ten minutes at a temperature of 180 degrees, cool, cut into squares.
4. Wash, peel, eggplant, chop, salt, pepper, fry in olive oil until golden brown, put on paper towel.
5. Wash and peel the vegetables, cut the zucchini into large cubes, carrots, shallots – small.
6. In a pan heated with olive oil, put the vegetables, fry with thyme, nuts until half cooked, pepper, salt, in add cherry to the end, simmer until the tomatoes burst.
7. We collect the turret, the first layer of polenta, stewed vegetables on it, eggplant, repeat layers, garnish with greens.

Keywords:

• Eggplant
• Snack
• italian
• polenta