🍽️ Creamy Polenta with Pesto and Tomatoes

Name: Creamy Polenta with Pesto and Tomatoes
Total time: 30 min
Yield: 4 servings
Ingredients: 200 ml milk (1.5% fat); 20 g cornmeal (1.5 tbsp); 1 small tomato; 1 tsp pesto

195 kcal · 30 min · 4 servings

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Ingredients

200 ml milk (1.5% fat)
20 g cornmeal (1.5 tbsp)
1 small tomato
1 tsp pesto

Instructions

1. Pour the milk into a small saucepan.
2. Stir in the cornmeal using a whisk.
3. Let the mixture swell for five minutes.
4. Slowly heat the mixture on the stove.
5. Simmer over low heat.
6. Stir constantly.
7. Cook the porridge for about five minutes.
8. Add a little water if necessary.
9. Remove the pot from the heat.
10. Let the porridge cool down briefly.
11. Wash the tomato under running water.
12. Cut the tomato in half.
13. Remove the green stem area.
14. Dice the tomato into fine cubes.
15. Mix the tomato cubes with the pesto.
16. Stir the pesto-tomato mixture into the polenta.

Nutrition per serving

kcal: 195
Protein: 9 g · Fett/Fat: 5 g · Carbs: 26 g