Vegetarian dish from the thermo pot:
- 248 g polenta
- 1 l vegetable stock
- 1 shallot
- 1 courgette
- 1 red pepper
- 12 dried tomatoes (hydrated)
- 48 g block of parmesan
- 1 sprig of thyme
- oregano, salt, pepper, sugar, oil
Peel and finely chop the shallot, wash and core the courgette and pepper and cut them into small cubes. Dab the tomatoes dry and cut them into fine strips. Grate the parmesan, pluck the thyme leaves and chop them finely.
Sauté the vegetable and shallot cubes in some oil, pour in the stock and polenta and bring to the boil. Cook for approx. 2 minutes while stirring and mix in the herbs, tomato strips and parmesan.
Season with salt and pepper, remove from the stove, let it cool for 1 minute and allow the steam to escape then put on the lid. Put in the thermo box and close.
The polenta is ready to serve after 30 minutes but can be kept warm for as long as needed.
We recommend serving the polenta with a thick tomato sauce.
This dish is gluten-free.
Total time: ca. 40 Min.