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Vegetarian
Linthmais-Polenta with Ratatouille
Portions2 peopleChangeTiming 45 minsViewIngredients8 IngredientsViewSwitzerland100 % localView
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Ingredients (8)
- 1 aubergine
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 400 grams canned tomatoes
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 1 courgette
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 0.5 teaspoon dried oregano
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 50 grams fresh onions
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 20 grams hard goat cheese
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 150 grams Linthmais Chrütli Polenta
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally?Product information
Eine Polenta aus Linthmais von der Familie Bruhin, angereichert mit verschiedenen Gewürzen, Kräutern und Salz.
- 2.5 tablespoons rapeseed oil
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally?
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Portions (2)
Tools (7)
Timing (45 mins)
Instructions
Add 4.5 decilitres water and 1.5 tablespoons rapeseed oil to a large saucepan and bring it to the boil over medium heat |
Turn down the heat, whisk 150 grams Linthmais Chrütli Polenta into the boiling water and simmer the polenta on low heat for about 40 minutes while stirring regularly |
Peel 50 grams fresh onions and chop them into small pieces |
Wash 1 courgette and 1 aubergine and cut them into cubes of around 1 cm |
Add 1 tablespoon rapeseed oil to a large frying pan and heat up over medium heat until the oil is hot |
Add the chopped onion to the frying pan and sauté them for about 5 minutes over medium heat |
Add the courgette and aubergine pieces to the frying pan and sauté the vegetables for about 10 minutes |
Stir the 400 grams canned tomatoes and 0.5 teaspoon dried oregano into the vegetables mix and simmer the mixture for about 10 minutes |
Grate 20 grams hard goat cheese into a small bowl |
Serve the polenta with the ratatouille and sprinkle with the goat cheese |