Polenta Slices with Tomato Salad for the Thermomix

Ingredients

• 250 g polenta
• 1 l water
• 1 EL olive oil
• 2 TL Himalayan salt
• 1 handful fresh herbs (such as parsley, thyme, oregano, lemon balm, some sage)
• 1 glass homemade tomato sauce
• 2 Tomatoes
• 1 handful chopped basil
• 1 tsp chopped chili
• 2 EL balsamic vinegar
• 4 EL Olive oil
• 1 pinch coarse salt
• 1 pinch coarse pepper

Instructions

1. 1.

   Add the corn grits with 1 liter water, 1 EL olive oil and a large pinch of salt to the Thermomix. Cook for 11 minutes at 100°C on reverse speed 2.5.

2. 2.

   Continue stirring the polenta mixture for 10 minutes at 60°C on reverse speed 2.5.

3. 3.

   Meanwhile, chop the herbs.

4. 4.

   Mix the polenta with the herbs on speed 6 in reverse for 10 seconds and let it rest for 15 minutes.

5. 5.

   Now spread the polenta onto a baking sheet lined with parchment paper regularly using a palette. Let cool.

6. 6.

   Cut everything into slices and fry both sides in a non-stick pan with 2 EL olive oil.

7. 7.

   The tomato sauce suitable for this recipe can be found in the Thermomix Recipes cookbook.

8. 8.

   For the tomato salad briefly place the tomatoes in boiling water, then peel, remove the core and dice them. Marinate with chopped basil, 2 EL vinegar, remaining oil, salt, pepper and chili.

9. 9.

   Serve the tomato salad together with the warmed tomato sauce over the polenta slices.