Polenta-Dumplings with Chanterelle-Ratatouille
Ingredients
For the polenta-dumplings
200
ml
oat cuisine
250
ml
oat drink
400
ml
vegetable broth
300
g
polenta
0.5
Handful
coriander, chopped coarsely
2
tb
margarine
For the ratatouille
1
pc
leek
2
pc
red onion
1
pc
yellow pepper
1
pc
zucchini
400
g
cherry tomatoes
200
ml
vegetable broth
Some
olive oil
400
g
chanterelles, fresh
Some
salt
Some
black pepper, freshly ground
Preparation
1. Give oat cuisine, oat drink and vegetable broth in a pot and boil. Set oven back to medium heat and add polenta little by little. Let soak for 2 minutes, stirring constantly and remove from the oven. Mix polenta evenly with alternative to grated cheese, chopped coriander and Alsan. Season to taste with salt and pepper. Cover pot and let cool for 10 minutes.
2. Take a teaspoon of polenta and form little dumplings which you flatten with a fork. Set aside.
3. Wash leek and cut in rings. Peel onion and cut in fine wedges. Wash, core and finely dice pepper. Wash an dice zucchini. Wash and halve cherry-tomatoes then slice them coarsely.
4. Heat some vegetable oil in a pan and sauté leek, onions and pepper until glassy. Add zucchini and fry for another 2-3 minutes. Add sliced cherry-tomatoes and 200ml vegetable broth. Cook for 5-6 minutes with closed pot lid over little heat. Add remaining whole cherry-tomatoes, mix everything and simmer for another 2 minutes.
5. Clean chanterelles carefully by hand (do not wash!), fry briefly with some vegetable oil in a pan and season to taste with salt and pepper.
6. Serve the polenta gnocchi with hot vegetables and add the fried chanterelles as topping.
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