Polenta Sticks

Ingredients

• 2 Garlic cloves
• 700 ml classic vegetable broth
• 200 g corn grits
• 30 g ground almonds (3 tbsp)
• 2 Eggs
• Salt
• Pepper
• 800 g Carrots (8 carrots)
• 150 g large onions (2 large onions)
• 15 g olive oil (5 tsp)
• 4 juniper berries
• 80 g radicchio (0.5 radicchio)
• 4 stalks chervil

Instructions

1. 1.

   Peel the garlic. Press 1 garlic clove through a garlic press into a pot and bring to a boil with 600 ml vegetable broth.

2. 2.

   Add corn grits and ground almonds while stirring constantly; bring to a boil (watch for splattering!). Reduce heat and simmer gently for about 15 minutes, stirring occasionally. Remove from heat.

3. 3.

   Whisk in the eggs, season with salt and pepper. Line a baking sheet with parchment paper, spread the polenta onto it, and use a rubber spatula to flatten into a rectangle about 18 x 24 cm. Let cool.