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🍽️ Crispy Polenta Patties with Fresh Tomato and Caper Salsa

232 kcal · 30 min · 4 servings

Ingredients

• 0.5 l vegetable broth
• 150 g polenta (instant)
• 50 g grated parmesan
• salt
• olive oil
• 8 tomatoes
• salt
• 1 untreated lemon
• pepper (from the mill)
• 1 pinch sugar
• 2 tbsp capers
• 2 tbsp chive rings
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Bring the broth to a boil in a pot.
2. 2. Stir in the cornmeal and simmer for 1 to 2 minutes while stirring.
3. 3. Remove the pot from the heat.
4. 4. Stir in the Parmesan cheese and a pinch of salt.
5. 5. Let the polenta swell for about 5 minutes.
6. 6. Brush a baking tray with oil.
7. 7. Spread the polenta on the tray and smooth it out to a thickness of about 1 cm.
8. 8. Let the polenta cool for at least 30 minutes.
9. 9. Cut out circles with a diameter of about 5 cm.
10. 10. Blanch the tomatoes in hot water and then cool them down quickly.
11. 11. Peel, quarter, and core the tomatoes.
12. 12. Dice the tomatoes finely.
13. 13. Grate the lemon zest and squeeze out the juice.
14. 14. Whisk together the lemon juice, lemon zest, and 4 tablespoons of olive oil.
15. 15. Season the oil mixture with salt, pepper, and sugar.
16. 16. Fold in the diced tomatoes and capers.
17. 17. Fry the polenta patties in 1 to 2 tablespoons of hot oil for 2 to 3 minutes on each side until golden brown.
18. 18. Arrange the polenta patties on plates.
19. 19. Distribute the tomato mixture on top.
20. 20. Serve sprinkled with herbs.

Nutrition per serving

• kcal: 232
• Protein: 7 g · Fett/Fat: 17 g · Carbs: 13 g