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🥗 Cheesy Polenta with Fresh Mediterranean Salad

559 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 1 l instant vegetable broth
• 50 g butter
• 200 ml white wine
• salt
• pepper
• 250 g cornmeal (polenta)
• 100 g raclette cheese
• 100 g Gruyère cheese
• 100 g Gorgonzola
• 50 g dried tomatoes in oil
• 300 g cherry tomatoes
• 100 g arugula
• 40 g pumpkin seeds
• 60 g black olives
• 3 tbsp white wine vinegar
• 5 tbsp olive oil

Instructions

1. 1. Peel the garlic clove and chop it very finely.
2. 2. Add the chopped garlic, vegetable broth, butter, and wine to a pot.
3. 3. Bring the mixture in the pot to a boil.
4. 4. Season the liquid with salt and pepper to taste.
5. 5. Stir in the polenta semolina (polenta flour) using a whisk.
6. 6. Bring the mixture to a boil again.
7. 7. Let the polenta swell for 10 minutes over medium heat while stirring constantly.
8. 8. Cut all the cheese varieties into small cubes.
9. 9. Roughly chop the sun-dried tomatoes.
10. 10. Fold the cheese cubes and chopped tomatoes into the polenta.
11. 11. Cook the mixture for another 3 minutes while stirring until the cheese has completely melted.
12. 12. Rinse the fresh tomatoes and cut them into quarters.
13. 13. Mix the tomato pieces with the arugula, pumpkin seeds, and olives in a bowl.
14. 14. Season the salad with vinegar, olive oil, salt, and pepper.
15. 15. Spoon the warm polenta onto plates.
16. 16. Serve the polenta immediately alongside the fresh salad.

Nutrition per serving

• kcal: 559
• Protein: 19 g · Fett/Fat: 35 g · Carbs: 34 g