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🍽️ Polenta Timbales with Caramelized Carrots and Onions

192 kcal · 30 min · 4 servings

Ingredients

• 375 ml vegetable broth
• 75 g cornmeal (instant)
• 1 tbsp butter
• 2 tbsp freshly grated Parmesan
• nutmeg (freshly grated)
• 400 g carrots
• 2 onions
• 1 tbsp butter
• 0.5 tsp powdered sugar
• 100 ml tomato juice
• 1 tsp orange marmalade
• pepper (from the mill)
• 1 tbsp chive rings

Instructions

1. 1. Bring the vegetable broth to a boil in a pot.
2. 2. Stir in the polenta semolina until fully mixed.
3. 3. Let the mixture come to a brief boil.
4. 4. Cook the polenta for about 5 minutes, stirring occasionally, until it thickens.
5. 5. Remove the pot from the heat.
6. 6. Stir the butter and Parmesan into the warm polenta.
7. 7. Season the mixture with a pinch of ground nutmeg.
8. 8. Line four small molds (timbale molds) with cling film.
9. 9. Fill the prepared molds with the polenta mixture.
10. 10. Let the filled molds cool down at room temperature.
11. 11. Peel the carrots and grate them coarsely.
12. 12. Peel the onions and slice them into thin strips.
13. 13. Melt butter in a hot pan.
14. 14. Sauté the onion strips in the butter until soft and translucent.
15. 15. Add the grated carrots to the pan.
16. 16. Sauté the vegetables briefly.
17. 17. Dust the vegetables with powdered sugar.
18. 18. Let the sugar caramelize slightly.
19. 19. Deglaze the vegetables with tomato juice.
20. 20. Stir the orange marmalade into the mixture.
21. 21. Season the vegetables with salt and pepper.
22. 22. Cook the vegetable filling for 3 to 4 minutes until it thickens slightly.
23. 23. Fold the finely sliced chives into the warm vegetables.
24. 24. Unmold the cooled polenta muffins onto a serving plate.
25. 25. Garnish the polenta with the carrot and onion mixture and serve.

Nutrition per serving

• kcal: 192
• Protein: 5 g · Fett/Fat: 8 g · Carbs: 24 g