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🍽️ Crispy Polenta Circles with Fresh Tomato Sauce

495 kcal · 30 min · 4 servings

Ingredients

• 250 g cornmeal
• 1 l vegetable broth (from a jar)
• 1 tsp thyme leaves
• 70 g parmesan
• oil (for frying)
• 600 g tomatoes
• 2 shallots
• 2 garlic cloves
• 2 tsp thyme leaves
• 3 tbsp olive oil
• 50 g black olives (pitted, roughly chopped)

Instructions

1. 1. Bring the vegetable broth to a boil in a pot.
2. 2. Add the cornmeal (polenta flour) and stir.
3. 3. Let the mixture simmer on low heat for 5 minutes.
4. 4. Remove the pot from the heat and stir in the thyme, cheese, salt, and pepper.
5. 5. Let the polenta mixture rest for 15 minutes to firm up.
6. 6. Rinse a baking sheet with cold water and dry it.
7. 7. Spread the polenta mixture evenly onto the tray.
8. 8. Let the polenta cool down completely.
9. 9. Use a round cookie cutter to cut out circles with a diameter of approx. 10 cm.
10. 10. Hold the tomatoes under hot water briefly to loosen the skin.
11. 11. Immediately plunge the tomatoes into cold water (shock them).
12. 12. Peel the skin off the tomatoes.
13. 13. Quarter the tomatoes and remove the core.
14. 14. Chop the tomatoes roughly.
15. 15. Peel the shallot and the garlic.
16. 16. Finely chop the shallot and garlic.
17. 17. Heat oil in a pan and sauté the onion mixture until translucent.
18. 18. Add the tomato pieces to the pan.
19. 19. Let the sauce simmer for about 10 minutes.
20. 20. Stir the thyme into the sauce.
21. 21. Season the sauce to taste with salt and pepper.
22. 22. Add the olives to the sauce and warm them through briefly.
23. 23. Heat frying oil in a wide pot.
24. 24. Test the oil temperature with a wooden stick: If small bubbles rise, the oil is hot enough.
25. 25. Fry the polenta circles in batches until golden yellow.
26. 26. Keep the finished polenta warm in the oven at 70 degrees.
27. 27. Serve the crispy polenta circles with the warm tomato sauce.

Nutrition per serving

• kcal: 495
• Protein: 13 g · Fett/Fat: 26 g · Carbs: 52 g