Ingredients for 4 people:
1 red onion
1 sprig of rosemary
75 g onion lard refined with apples; purely vegetable
½ l vegetable stock (instant)
salt, pepper
125 g polenta
600 g carrots
some sugar
1 tablespoon sesame seeds
Also:
Rosemary to garnish
Preparation:
1. Peel onion, dice finely. Strip rosemary needles from stems, chop slightly. Melt 50 g lard, sauté onion cubes and rosemary in it. Add broth, bring to a boil briefly, season with salt and pepper.
2. Add polenta while stirring constantly. Turn off the heat and let the polenta swell for about 10 minutes, stirring occasionally. Then let the mixture cool down a bit, form it into a roll (about 20 cm long) with the help of foil and let it cool down completely. (It is best to place in the refrigerator for 2 hours).
3. In the meantime, peel and wash carrots, cut into pieces. Cook in boiling salted water, seasoned with 1 pinch of sugar, for about 12 minutes. Drain off liquid, add 25 g lard and toss with sesame seeds. For further use, lay flat spread out on a grill tray and heat on hot grill for about 4 minutes.
4. Cut polenta roll into about 12 slices. Cook on hot grill, turning 1-2 minutes on each side, and serve in batches, garnished with rosemary. Serve with sesame carrots.
Preparation time approx. 50 minutes (without waiting time)
Nutritional values per serving approx.
Calories: 296
joules: 1241
Protein: 7,6 g
Fat: 18,9 g
Carbohydrates: 24 g
(FoodCentrale by ddp images)
