Fried Polenta with Carrots
(2 servings)
| Put 160 grams of corn flour into 300 millilitres of boiling stock and let it simmer for 15 minutes. |  |
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Mix the polenta with one egg and salt and pepper to taste. |
| Spread the polenta on a sheet of baking paper and let it cool down. |  |
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Cut the polenta in pieces and fry them in a pan with two tablespoons of vegetable oil. |
Carrots
| Slice one onion and cook it translucent in one tablespoon of butter. |  |
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Add 500 grams of peeled and diced carrots and one glass of stock and let it simmer for 30 minutes. |
| Serve the cooked carrots together with the fried polenta. | |