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🍽️ Crispy Polenta with Porcini Mushrooms, Beans, and Tomatoes

556 kcal · 30 min · 4 servings

Ingredients

• 10 g dried porcini mushrooms (3 dried porcini mushrooms)
• 350 ml classic vegetable broth
• 150 g cornmeal
• 30 g small onions (1 small onion)
• 300 g green beans
• 1 sprig thyme
• 20 g almond kernels (1 tbsp)
• 2 tbsp rapeseed oil
• salt
• pepper
• 1 tomato

Instructions

1. 1. Crumble the porcini mushrooms finely between your fingers.
2. 2. Add the mushroom crumbs and the broth to a pot and heat them up.
3. 3. Stir the cornmeal into the hot mushroom broth.
4. 4. Let the porridge swell for about 10 minutes over low heat.
5. 5. Peel the onion meanwhile.
6. 6. Halve the onion and cut it into small cubes.
7. 7. Remove the pot from the stove.
8. 8. Let the porridge cool down for 5 to 8 minutes.
9. 9. Turn the porridge out onto a clean cutting board.
10. 10. Spread the porridge with a spatula to a thickness of about one thumb.
11. 11. Let the polenta cool and set for another 10 minutes.
12. 12. Wash the beans during the cooling time.
13. 13. Trim the beans and cut them diagonally into narrow pieces.
14. 14. Wash the thyme and shake it dry.
15. 15. Coarsely chop the almonds in a food processor.
16. 16. Cut the cooled polenta into strips.
17. 17. The strips should be about 2.5 cm wide and 5 to 6 cm long.
18. 18. Heat 1 tablespoon of rapeseed oil in a pot.
19. 19. Sauté the diced onion in it until translucent.
20. 20. Add the beans, thyme, and 50 milliliters of water.
21. 21. Season the mixture with salt and pepper.
22. 22. Cook the dish covered over low heat for about 15 minutes.
23. 23. Stir occasionally.
24. 24. Add a little more water if necessary.
25. 25. Heat the remaining oil in a large non-stick pan.
26. 26. Fry the polenta strips until crispy and brown.
27. 27. Fry them for a total of about 8 minutes on both sides.
28. 28. Wash the tomato.
29. 29. Quarter the tomato and dice it finely.
30. 30. Mix the tomato cubes and chopped almonds into the beans.
31. 31. Season the bean mixture with salt and pepper to taste.
32. 32. Serve the beans together with the polenta strips.

Nutrition per serving

• kcal: 556
• Protein: 17 g · Fett/Fat: 20 g · Carbs: 75 g