Ingredients for 4 people:
1 onion
1 clove of garlic
2 tablespoons olive oil
1 tablespoon butter
grated peel and juice of 1 organic lemon
80 g polenta semolina
1 glass (400 ml) vegetable stock
200 ml whipped cream
50 g freshly grated parmesan
salt, pepper
Also:
50 g diced bacon
50 g fresh herbs (e.g. chervil, lemon balm, mizuna alternatively rocket)
4 lemon slices
Preparation:
1. Peel and finely dice onion and garlic. Heat olive oil and butter in a saucepan.
Sauté onion and garlic until translucent. Add lemon zest and stir in polenta semolina. Pour in vegetable stock and bring to a boil, stirring with a whisk. Bring to a boil while stirring with a whisk. Continue stirring while gradually adding the cream. Stir in lemon juice and Parmesan cheese. Season with salt and pepper.
2. Briefly fry the bacon in a small pan. Rinse herbs and roughly and chop coarsely. Pour the polenta cream into small bowls and place a slice of lemon on top. Serve sprinkled with herbs and bacon cubes.
Preparation time approx.: 25 minutes
Per serving approx:
Calories: 278
Joule: 1163
Protein: 7,2 g
Fat: 21,3 g
Carbohydrates: 15 g
(FoodCentrale by ddp images)
