Fried Polenta Slices on Rocket Salad

Remove the peel from the carrots and celery, cut into fine cubes. Heat a little olive oil in a saucepan, sauté the vegetables, pour in the soup. Bring to the boil, remove the saucepan from the stove and slowly stir in the cornmeal. Season with freshly grated nutmeg, pepper, salt and sprinkled thyme. Simmer gently over low heat, stirring throughout, until the polenta begins to separate from the bottom of the pot. Brush polenta onto an oiled baking sheet about 1 ½ cm-thick and cool, then cut into 6×4 cm rectangles. Heat olive oil in a shallow frying pan, toast polenta pieces in olive oil on both sides until golden.

Mix walnut oil and balsamic vinegar to make a marinade. Marinate arugula with it and arrange decoratively on plates. Add slices of polenta, garnish with thyme and bring to the table.

multilayered red wine : source : from Orf-fresh cooked Fr

Our tip: use your favorite red wine for cooking!

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