Fried polenta and quinoa with asparagus, cherry tomatoes and herb oil
Ingredients
Ingredients for 10 servings:
- 500 g Ardo Green asparagus
- 500 g Ardo Cherry tomatoes
- 200 g Ardo Quinoa
- 10 g Italian herb mix
- 10 g Ardo Garlic cubes
- 500 g tomato sauce
- 200 g cornflour/polenta
- 800 ml vegetable stock
- 50 g butter
- 100 g Parmesan cheese
- 100 ml olive oil
- Salt and pepper
Allergens
Milk
Preparation
- Transfer the asparagus and cherry tomatoes to an oven dish, sprinkle with olive oil and garlic, and season with salt and pepper.
- Bring the vegetable stock to the boil, add the cornflour and simmer gently until cooked through. Then combine with the quinoa, butter and Parmesan cheese. Season with salt and pepper. Then pour into a dish to cool.
- Mix the Italian herb mix with the tomato sauce. Simmer briefly and season.
- Make the asparagus and cherry tomatoes in the oven for 10-15 minutes at 180°C.
- Cut the polenta into the desired shape and fry in the pan.
- Serve the oven-baked vegetables with the polenta and tomato sauce.
Ardo products used in this recipe
