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🍽️ Vegetable Ricotta Sandwich on Polenta Base

428 kcal · 30 min · 4 servings

Ingredients

• 250 g cornmeal
• 1 l water
• 1 tsp salt
• 1 onion
• 2 tbsp olive oil
• 2 red bell peppers
• 1 yellow bell pepper
• 200 g ricotta
• 2 tbsp butter
• salt

Instructions

1. 1. Preheat the oven to 200 degrees Celsius.
2. 2. The day before, bring water with salt to a boil.
3. 3. Stir the cornmeal into the boiling water.
4. 4. Simmer the mixture on low heat for 5 minutes.
5. 5. Turn off the heat and let the mixture stand covered for 1 hour to swell.
6. 6. Line a loaf pan with aluminum foil.
7. 7. Pour the hot cornmeal mixture into the pan.
8. 8. Let the mixture cool completely in the pan.
9. 9. Turn the cooled block out of the pan.
10. 10. Cut the block into 16 equal slices.
11. 11. Peel the onions and cut them into thin strips.
12. 12. Sauté the onion strips in olive oil until translucent.
13. 13. Halve the peppers and remove the core.
14. 14. Wash the peppers and cut them into thin strips.
15. 15. Add the pepper strips to the onions.
16. 16. Continue to cook the vegetables covered for 15 minutes.
17. 17. Heat the butter in a frying pan.
18. 18. Fry the polenta slices briefly on each side.
19. 19. Grease a baking sheet.
20. 20. Place half of the polenta slices on the sheet.
21. 21. Spread some ricotta cheese on each slice.
22. 22. Distribute the sautéed pepper and onion strips on top.
23. 23. Cover the filling with the remaining polenta slices.
24. 24. Bake the sandwich in the oven for 10 minutes.

Nutrition per serving

• kcal: 428
• Protein: 12 g · Fett/Fat: 18 g · Carbs: 53 g