Polenta Slices

For the polenta slices, bring the cornmeal to the boil with the salt and water and leave to swell over a low heat in an open saucepan for approx. 45 min. until the porridge separates from the edge of the pot.

Meanwhile, strip the chard leaves from the stems, wash, dry and chop coarsely. After 30 minutes of soaking, stir into the cornmeal.

Spread the polenta on the baking sheet and let it dry for 20 minutes, then cut it into pieces of about 2×5 cm.

Wash the tomatoes, cut them in half, remove the stalks and chop them into puree.

Clean the mushrooms, peel and finely chop the onion and the garlic clove. Wash, pluck and finely chop the parsley or basil.

Heat 2/3 of the oil. Fry the polenta slices until golden brown, remove and keep warm.

Heat the remaining oil. Stir-fry the onion and garlic. Add mushrooms and stir-fry until brown. Add tomato puree, season with salt, pepper and sugar and heat up with the lid closed. Stir in parsley or basil.

Serve the sauce with the polenta slices.

Preparation Tip:

These polenta slices taste great as a side dish or a vegetarian main course.

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