Polenta and tomato pudding with asparagus and pea ragout
Polenta is not very often present on the table today. To correct this, we suggest you try polenta pudding. In addition to the decorative look, it will surprise you with a combination of flavors.
Preparation steps
- Stir cornmeal into boiling water with butter and and let it boil.
- Pour into a bowl and immediately stir in 1 egg.
- Mix the remaining egg with the diced tomato, parsley, garlic and cheese, mix into the prepared polenta and pepper.
- Grease four stuffing tins with butter and fill with polenta.
- Place the molds in a larger refractory form in which you have poured hot water up to 4 cm in height and cover with aluminum foil. Bake the pudding at 150 ° C for 45 minutes.
- Wash the asparagus, cut off the tops, peel them from top to bottom and cut into 3 cm long pieces. Set the tops aside. Cook sliced asparagus in salted water for about 5 minutes.
- Add the asparagus and pea tops and cook for another 5 minutes. Drain the vegetables and leave the liquid.
- Finely chop the basil and sauté for 5 minutes in butter.
- Add the vegetables, pour over about 100 ml of the liquid in which you cooked the asparagus, add salt and pepper.
- Mix the mileram with the vegetables.
- Wash the chives and cut them into 2-3 mm long pieces.
Serving
Pour the polenta puddings on a plate, arrange the vegetables around the pudding, garnish with chives and serve warm.
Advice
With this creamy pudding, serve cooked vegetables as desired, preferably seasonally.
