• ritikabarmecha

Soft Polenta with a Tomato Confit and Herbed Vegetables!


I was Inspired to make this dish by the small spice packet I had picked up in the market of Nice on my trip to South of France. When I smelled it again today, I thought of making something mediterranean inspired that would enrich the flavors of the citron and spices in the mix.


There are three parts to this recipe- Polenta, Tomato Confit, and the Herbed Vegetables.








Polenta Base: Ingredients: ½ cup polenta 2 cups vegetable stock 1 tsp butter Salt to taste



Procedure:

  1. Heat the vegetable stock in a soup pot until it comes to a gentle simmer.

  2. Pour in the polenta slowly, stirring continuously to avoid lumps.

  3. Once the mixture has thickened and it has come to a gentle simmer again, switch of the gas.

  4. Add 1 tsp of butter and salt to taste.


Tomato confit:

Ingredients:

1 Tbsp olive oil

1 clove garlic, minced

2 large tomatoes on the wine, skinned and diced

⅛ tsp dried thyme leaves

Salt & Black pepper


Procedure:

  1. Heat the olive oil and add the tomatoes and garlic to the pan. Add salt and let the mixture cook for a few minutes until the tomatoes have released their juices and have softened.

  2. Adjust seasoning and add the dried thyme.


Herbed vegetables:

Ingredients:

2 Tbsp olive oil

1 white onion, diced

1 head leek, small diced

1 clove garlic, minced

¼ eggplant, small diced

1 cup chanterelle mushrooms, cleaned and roughly chopped

1 carrot, cut into half moons

¼ cup corn kernels

Salt & Black pepper

Parsley leaves to garnish


Procedure:

  1. Heat up olive oil in a pan and the onions till translucent.

  2. Add the leek and garlic and continue to cook for a few minutes.

  3. Mix the eggplant, corn, and salt to taste and cover and cook until the vegetables are nearly cooked through.

  4. Add the chanterelle mushrooms and ½ tsp of your spice mix and let the mixture cook gently for about 5-7 minutes more.

  5. Adjust seasoning


Serve: in a flat bowl.

  1. Mold about ½ cup of the polenta into the middle of the bowl.

  2. Pour 2 Tbsps of tomato confit around the polenta.

  3. Gently place the vegetable mixture on top of the polenta.

  4. Garnish with parsley leaves.