Beef Stew with Polenta Cream
156 recipes
Polenta pie with vegetarian sauce on spinach cream
ingredients
servings
6
Instant polenta
350 grams
Water
1 and 1/2 liters
Iodized salt
to taste
Extra virgin olive oil
to taste
Canned tomato sauce, without salt
500 grams
Carrots
3 unit
Red onions from Acquaviva delle Fonti
1 half
Celery
1 stem
Iodized salt
to taste
Extra virgin olive oil
to taste
White wine
1 coffee cup
Fontina cheese
6 slices
first courses from Italy - Puglia
Polenta pie with vegetarian sauce on spinach cream
Polenta pie with vegetarian sauce on spinach cream
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
We must now think about the Christmas Eve menu, make a polenta cake with vegetarian sauce, and a great choice, it is light, good eye-catching colors.
preparation
step 1
We prepare vegetarian sauce: we clean and throw the vegetables, we put it all together in a pan with oil and we mix everything over medium heat.
step 2
Add the white wine and let it evaporate, finally we put the tomato sauce.
step 3
Season with salt and let cook.
step 4
Meanwhile we cook the spinach at the end scoliamo and saltiamoli cooking with a little 'butter. Once this process is finished, the mini Piner frulliamo.
step 5
The spinach should not be dry, if necessary add a little 'cooking water to obtain a smooth and tasty cream.
step 6
We prepare the polenta: In a pan put half a liter of water with salt, let it boil and add the polenta flush. Let thicken and turn off the gas.
step 7
We add a little oil and the slices of fontina comminuted, amalgamiamo the whole, then we take the molds and ungiamoli with a little 'oil.
step 8
We arrange the polenta into the molds and bring in the oven at 180g for 15min.
step 9
We serve the polenta cakes as in the photo and absolutely hot.
