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Polenta pie with vegetarian sauce on spinach cream

ingredients

servings

6

Instant polenta

350 oz

Water

1 and 1/2 fl oz

Iodized salt

to taste

Extra virgin olive oil

to taste

Canned tomato sauce, without salt

500 oz

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

vegetarian with lactose high in potassium

ready in

2 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Polenta pie with vegetarian sauce on spinach cream

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.

Polenta pie with vegetarian sauce on spinach cream step 1

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.

Polenta pie with vegetarian sauce on spinach cream step 2

step 2

Add the white wine and let it evaporate, finally we put the tomato sauce.

Polenta pie with vegetarian sauce on spinach cream step 3

step 3

Season with salt and let cook.

Polenta pie with vegetarian sauce on spinach cream step 4

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.

Polenta pie with vegetarian sauce on spinach cream step 5

step 5

The spinach should not be dry, if necessary add a little 'cooking water to obtain a smooth and tasty cream.

Polenta pie with vegetarian sauce on spinach cream step 6

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.

Polenta pie with vegetarian sauce on spinach cream step 7

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.

Polenta pie with vegetarian sauce on spinach cream step 8

step 8

We arrange the polenta into the molds and bring in the oven at 180g for 15min.

Polenta pie with vegetarian sauce on spinach cream step 9

step 9

We serve the polenta cakes as in the photo and absolutely hot.

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