Layered Polenta

Ingredients

• 1 l vegetable broth
• 1 red bell pepper
• 1 tsp tomato paste
• 100 g black olives (pitted)
• 2 shallots
• 1 Garlic clove
• 1 tbsp chopped mixed herbs
• 50 g spinach (pre‑washed)
• Salt
• Pepper
• 100 g risotto rice
• 150 g cornmeal
• 50 g butter
• 50 g grated Parmesan
• 3 tbsp olive oil
• 1 tbsp diced peeled red bell pepper
• Salt
• white pepper
• 0.5 tsp liquid honey
• 4 black olives (pitted)
• 1 tbsp white balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp Lemon Juice
• 1 tsp chives sprigs
• cress (or sprouts for garnish)

Instructions

1. 1.

   Divide the cornmeal into three portions, do the same with the risotto rice and mix one portion of each together.

2. 2.

   For the brown layer peel and chop shallots and garlic. Drain olives and also chop them. Sauté half of the shallots, garlic and olives in 1 tbsp olive oil until translucent, then add a third of the vegetable broth, cover, simmer gently and puree. Add one portion of the cornmeal‑rice mixture and stir over low heat for about 30 minutes (watch closely to avoid burning).

3. 3.

   For the red layer cut the pepper into small pieces, sauté in 1 tbsp olive oil, add tomato paste and pour in a third of the vegetable broth. Simmer covered until the pepper pieces are soft, then puree and season. Add another portion of the cornmeal‑rice mixture and stir over low heat for about 30 minutes (watch closely).

4. 4.

   For the green layer sauté the remaining shallots in the leftover oil, add spinach and cook until wilted, then add herbs, briefly sauté again, pour in the remaining vegetable broth, bring to a boil and puree. Season, add the last portion of cornmeal‑rice mixture and stir over low heat for about 30 minutes (watch closely).

5. 5.

   For the dressing slice olives into strips. Whisk vinegar, lemon juice, salt, honey, pepper and oil into a vinaigrette. Stir in pepper cubes, olive strips and chives.

6. 6.

   When the polenta is ready, add about 20 g butter and one third of the cheese to each pot, stir and season.

7. 7.

   Rinse a small square pan cold. First pour the brown polenta mixture into it and smooth, then layer the red polenta and smooth again, finally add the green layer. Cover and let rest in a warm place (oven at 75 °C) for 15 minutes, then remove from the pan, cut into slices and shape into triangles. Arrange the layered polenta on plates, drizzle with vinaigrette and garnish with herbs or sprouts.