Preparation

Polenta is a very versatile food, which can be given any texture, flavor and shape. It can be cooked, grilled, baked, fried, hot or cold. In addition, it is a very easy-to-digest food, free of cholesterol (if you do not add creams, butter or cheese) and gluten-free, making it ideal for celiacs. If you have not tried it yet, do not miss the opportunity to do so and see why it is so successful in so many places in the world.

Polenta has a high content of carbohydrates easily digested, which makes it an ideal food for children and athletes. In addition, it has antioxidant properties. The different vegetables that intervene in the sautéing will enrich the dish with a good amount of vitamins, minerals, fiber and substances of antioxidant action.

Elaboration:

We start preparing the polenta, to do this we heat the milk, and season it with salt, pepper and nutmeg. When it breaks to boil, add the polenta and stir for 5 minutes until the lumps are cooked and disappear.

Once cooked, spread the dough over a source, giving it a thickness of one centimeter, cover it with aluminum foil and let it cool in the refrigerator for about 2 hours, until it hardens.

Once we have the polenta ready, we take it out of the fridge and cut it into 4 rectangular or square portions depending on the size of the source we use.

We wash the vegetables, and cut the tomatoes and scallions in half, we rehearse the beans and cut the eggplant in half moons (without peeling). Cook the asparagus tips and the beans in a saucepan with boiling water and salt for a couple of minutes.

Heat some Betis oil in a pan and sauté the mushrooms cut in julienne. When the mushrooms begin to take color, incorporate the rest of the vegetables. Sauté for a few minutes, season and reserve.

In another pan with a little Betis oil, mark the toasts on both sides, until they are well browned.

We place the toast on a plate and on it the sautéed vegetables.

Note: the quantities indicated are for 4 people, cooking 15 min preparation 30 min.