Polenta Pancakes with Vegetable Ragout
Polenta pancakes with vegetable ragout is a recipe featuring fresh ingredients from the pancake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g polenta
- 80 g flour
- 2 Eggs (size M)
- Salt
- 200 ml milk
- 200 g large mushrooms
- 1 bunch spring onions
- 200 g Cherry tomatoes
- 1 bunch Basil
- 3 tbsp olive oil
- 3 tbsp white wine
- 150 g Herb Cream Cheese
Instructions
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1.
Whisk polenta with flour, eggs, ½ tsp salt and milk until smooth. Let the pancake batter rest for about 15 minutes.
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2.
Clean and slice mushrooms into thick pieces. Wash spring onions, rinse and cut into rings. Rinse tomatoes and slice them. Wash basil (remove a few leaves), shake dry and finely chop the leaves.
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3.
Heat 1 tbsp olive oil in a non-stick pan. Bake four evenly sized pancakes one after another. Keep warm in a preheated oven at 80°C.
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4.
Heat remaining olive oil. Sauté mushrooms and spring onions briefly. Deglaze with white wine and stir in chunks of cream cheese. Add tomatoes and heat through. Fill the pancakes with the vegetable ragout, sprinkle basil on top, and fold them together. Serve garnished with basil.
