Polenta with Porcini Mushrooms, Beans, and Tomatoes

Ingredients

• 10 g dried porcini mushrooms (3 dried porcini mushrooms)
• 350 ml classic vegetable broth
• 150 g cornmeal
• 30 g small onions (1 small onion)
• 300 g green beans
• 1 sprig thyme
• 20 g almond kernels (1 tbsp)
• 2 tbsp Rapeseed oil
• Salt
• Pepper
• 1 tomato

Instructions

1. 1.

   Crush the mushrooms between your fingers and heat them with the broth in a pot. Stir in the cornmeal and let it swell on low heat for about 10 minutes. Meanwhile, peel the onion, halve it, and cut into small cubes.

2. 2.

   Remove the pot from the stove and let the porridge cool for 5-8 minutes. Transfer to a work surface and spread with a palm-thick spatula. Let it cool another 10 minutes and allow it to set further.

3. 3.

   While the polenta cools, wash, trim, and cut the beans into diagonal slivers. Wash the thyme and shake off excess moisture. Roughly chop the almonds in a food processor.

4. 4.

   Cut the cooled polenta into strips about 2.5 cm wide and 5-6 cm long.

5. 5.

   Heat 1 tbsp rapeseed oil in a pot and sauté the diced onion until translucent. Add the beans, thyme, and 50 ml water. Season with salt and pepper, cover, and simmer on low heat for about 15 minutes, stirring occasionally and adding more water if needed.

6. 6.

   Heat the remaining oil in a large non‑stick pan. Fry the polenta strips over medium heat, turning both sides until they are crisp and golden brown, about 8 minutes total.

7. 7.

   Wash the tomato, quarter it, finely dice it, and mix with the chopped almonds into the bean mixture. Season with salt and pepper and serve alongside the crispy polenta strips.