Fried polenta slices

February 13th, 2020 | side dishes

Why always dumplings, spaetzle or potatoes? Polenta slices are an ideal accompaniment to all stews and all dishes with a good sauce. In the past, polenta was considered “poor people” food. Today it finds its way into our kitchen. OK then!

The corn meal with the name “Polenta” is incredibly versatile and was already popular with the ancient Romans – can only be good 😉 It can be processed into dumplings, porridge, slices or fillings. Today I’m going to show you how to make fried polenta slices.

I use instant polenta. It is pre-cooked and therefore only needs about 5 minutes to cook. That is practical. Check the package insert to see how long the cooking time is for the respective product. It is also good to know that the polenta slices can be easily frozen. Defrost, fry in butter until golden brown, enjoy.

Fried polenta slices

(4 servings)

600 ml vegetable broth*

3 TS butter

bring to the boil together

140 g polenta

drizzle into the simmering broth and simmer for 5 minutes (or according to packaging instruction) (note: the mixture splashes!)

season the polenta with salt and pepper, spread in a greased baking dish (appr. 35 X 20 cm), let cool down, cut into strips or cut out thaler

3 TS butter

fry the polenta slices until golden brown

* My homemade vegetable extract is excellent here. This gives the polenta slices a wonderful vegetable flavor.

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Schwarzwurzelsuppe mit Kräuterseitlingen

March 26th, 2019 | main dishes

Black salsify soup with trumpet royale

Waiting for spring. It’s cold again and stormy. Despite calendar start of spring. That makes you want a hot soup. And before we can finally harvest the first wild garlic, whose tips I have already discovered in the garden, there is again, probably one last time for this season, black salsify. A creamy salsify soup with trumpet royale mushrooms, garnished with lemon peel and our best olive oil.