Cheese Polenta with Mediterranean Salad
Prep: 15min
|
Servings: 6
|
Cook: 20min
Cheese polenta with a Mediterranean salad is a recipe featuring fresh ingredients in the porridge category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 Garlic clove
- 1 l instant vegetable broth
- 50 g butter
- 200 ml white wine
- Salt
- Pepper
- 250 g cornmeal (polenta)
- 100 g raclette cheese
- 100 g Gruyère cheese
- 100 g Gorgonzola
- 50 g sun‑dried tomatoes in oil
- 300 g cherry tomatoes
- 100 g Arugula
- 40 g Pumpkin seeds
- 60 g black olives
- 3 tbsp white wine vinegar
- 5 tbsp olive oil
Instructions
-
1.
Peel and finely chop the garlic. Bring the broth, butter, and wine to a boil. Season the stock with salt and pepper. Whisk in the cornmeal, bring back to a boil, then simmer for 10 minutes while stirring. Dice all cheeses finely. Roughly chop the sun‑dried tomatoes and fold everything into the polenta. Cook for another 3 minutes until the cheese melts.
-
2.
Rinse and quarter the cherry tomatoes. Combine tomatoes, arugula, pumpkin seeds, and olives. Dress with vinegar, olive oil, salt, and pepper. Plate the polenta with the salad and serve immediately.
