Recipes and gastronomic culture

The November magazine of ‘my’ supermarket Coop offers a lot for 1euro. The ‘crostata di polenta integrale con formaggio e broccoletti’ looks really attractive. No bacon and more vegetables and the recipe becomes a docV;-).

Prepare 120 grams of whole wheat polenta in salted water (add some thyme for extra flavor), following the instructions. Pour the polenta in a flat small rectangular oven tray, covered with baking paper. Bake in the oven at 200° until the surface is golden brown (approx 20 mins).

In the meanwhile steam 500 grams of broccoli (cut in little roses and cubes). Drain. Chop and fry 1 small onion, 4 garlic cloves. Add 500 grams of chopped and cleaned mushrooms, 2 teaspoons of dried thyme and 2 teaspoons of dried oregano. Add 50 ml of white wine and allow to evaporate. Mix with the broccoli. Add pepper and salt.

Spread the vegetables on the polenta. Spread 100 grams of fontina cubes. Put in the oven at 180° for 15 mins, until the cheese has melted.

What a delicious vegetarian meal for 2!

PS Certain people will have the idea that we eat a lot with the 2of us. The recipe in the magazine is meant for4p, but with bacon,  more cheese in total, less vegetables and, above all, for sure  rather strange here in Italy, no extra course. Not that I have to find excuses for our healthy appetite, but to inform ;-).


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