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🍽️ Fried Polenta Strips with Mushroom Spinach Vegetable

327 kcal · 30 min · 4 servings

Ingredients

• 1 l vegetable broth
• 350 g polenta (instant)
• 2 tbsp freshly chopped parsley
• 2 tbsp olive oil
• 500 g baby spinach
• 2 carrots
• 300 g brown mushrooms
• 1 onion
• 2 tbsp rapeseed oil
• salt
• pepper
• paprika powder (sweet)
• nutmeg

Instructions

1. 1. Bring the vegetable broth to a boil in a pot.
2. 2. Stir in the polenta.
3. 3. Cook the mixture for about 5 minutes over low heat.
4. 4. Remove the pot from the heat.
5. 5. Let the polenta swell for another 15 minutes.
6. 6. Fold in the chopped parsley.
7. 7. Line a baking sheet with baking paper.
8. 8. Spread the polenta about 1.5 cm thick on the sheet.
9. 9. Let the polenta cool completely.
10. 10. Thoroughly wash the spinach.
11. 11. Sort the spinach and remove the tough stems.
12. 12. Peel the carrots.
13. 13. Grate the carrots finely.
14. 14. Clean the mushrooms.
15. 15. Slice the mushrooms.
16. 16. Peel the onion.
17. 17. Dice the onion finely.
18. 18. Heat the oil in a large pan.
19. 19. Sauté the onions in the hot oil until translucent.
20. 20. Add the spinach, mushrooms, and carrots.
21. 21. Mix everything well.
22. 22. Sauté the vegetables for 5 to 8 minutes.
23. 23. Wait until the spinach wilts and the mushrooms are soft.
24. 24. Season with salt, pepper, paprika, and nutmeg.
25. 25. Cut the cooled polenta into rectangular pieces.
26. 26. Heat olive oil in another pan.
27. 27. Fry the polenta strips in the hot oil.
28. 28. Fry them for about 1 to 2 minutes per side.
29. 29. Plate the polenta with the vegetables.
30. 30. Serve the dish.

Nutrition per serving

• kcal: 327
• Protein: 10 g · Fett/Fat: 22 g · Carbs: 22 g