Polenta Rezept ein einfaches und leckeres Gericht

Hey, y’all! I’ve got some delicious polenta recipes that I want to share with you. Polenta is a dish made from ground corn, and it can be flavored and seasoned in so many different ways. It’s a great alternative to rice or potatoes, and it’s perfect for all my gluten-free peeps out there!

Buttrige Polenta-Pancakes mit Zimtapfel

First up, we’ve got some buttrige polenta-pancakes mit zimtapfel (buttery polenta pancakes with cinnamon apple). These pancakes are perfect for a cozy Sunday morning breakfast, and they’re super easy to make.

Ingredients:

• 1 1/2 cups milk
• 1 1/2 cups water
• 1 cup polenta
• 2 tbsp butter
• 1 tbsp honey
• 1 tsp cinnamon
• 1 apple, peeled and chopped
• Maple syrup, for serving

Instructions:

1. In a large saucepan, bring milk and water to a boil.
2. Whisk in polenta and bring mixture back to a boil.
3. Reduce heat to low and cook, stirring frequently, for about 10 minutes or until polenta is thick and creamy.
4. Stir in butter, honey, cinnamon, and chopped apple.
5. Cook pancakes on a griddle or in a frying pan over medium heat until golden brown on each side.
6. Serve with maple syrup.

Polenta mit Gemüse

Next up, we’ve got some polenta mit gemüse (polenta with vegetables). This dish is perfect for a quick and easy weeknight dinner, and it’s super healthy!

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/4 cup grated parmesan cheese
• Salt and pepper, to taste

Instructions:

1. In a large saucepan, bring vegetable broth to a boil.
2. Whisk in polenta and cook, stirring frequently, for about 15-20 minutes or until polenta is thick and creamy.
3. In a separate pan, sauté zucchini, red bell pepper, onion, and garlic until vegetables are tender.
4. Stir in herbs and cook for an additional 2-3 minutes.
5. Stir in parmesan cheese and season with salt and pepper, to taste.
6. Serve polenta topped with vegetables.

Kürbis-Polenta-Tarte mit Tomaten-Oliven-Salsa

If you’re looking for something a little fancier, we’ve got a kürbis-polenta-tarte mit tomaten-oliven-salsa (pumpkin polenta tart with tomato olive salsa) that will knock your socks off. This one takes a little longer to make, but it’s totally worth it!

Ingredients:

For the crust:

• 1 cup polenta
• 4 cups water
• 1/4 cup grated parmesan cheese
• 1/4 cup olive oil
• Salt and pepper, to taste

For the filling:

• 1 small pumpkin, peeled and chopped
• 2 tbsp olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 tbsp dried thyme
• 1 tbsp dried oregano
• 1/4 cup grated parmesan cheese

For the salsa:

• 1 pint cherry tomatoes, chopped
• 1/4 cup chopped kalamata olives
• 1 tbsp olive oil
• 1 clove garlic, minced
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F.
2. Prepare the polenta crust by bringing water to a boil in a large saucepan. Whisk in polenta and cook, stirring frequently, for about 15-20 minutes or until polenta is thick and creamy.
3. Stir in parmesan cheese, olive oil, salt, and pepper.
4. Pour polenta into a greased tart pan and use a spoon to smooth it into an even layer. Bake for 15 minutes.
5. Meanwhile, prepare the pumpkin filling by sautéing chopped pumpkin in olive oil over high heat until it is browned and caramelized.
6. Lower heat to medium and add onion, garlic, thyme, and oregano. Sauté until vegetables are tender and fragrant.
7. Stir in parmesan cheese and season with salt and pepper, to taste.
8. Prepare the salsa by combining chopped cherry tomatoes, kalamata olives, olive oil, garlic, and parsley in a bowl.
9. Once polenta crust is done, spread pumpkin filling evenly over the top of it.
10. Bake for an additional 15-20 minutes or until the top is golden brown and bubbly.
11. Let tart cool slightly before slicing and serving with tomato olive salsa.

Polenta-Knödel auf Spitzkohl

Finally, we’ve got some polenta-knödel auf spitzkohl (polenta dumplings with pointed cabbage). These dumplings are a hearty and comforting winter dish that will warm you up from the inside out.

Ingredients:

For the dumplings:

• 1 cup polenta
• 4 cups vegetable broth
• 2 eggs
• 1/4 cup grated parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper, to taste

For the cabbage:

• 1 head pointed cabbage, chopped
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp dried thyme
• 1 tbsp dried oregano
• 1/4 cup vegetable broth
• Salt and pepper, to taste

Instructions:

1. In a large saucepan, bring vegetable broth to a boil.
2. Whisk in polenta and cook, stirring frequently, for about 15-20 minutes or until polenta is thick and creamy.
3. Remove from heat and stir in eggs, parmesan cheese, parsley, salt, and pepper.
4. Form mixture into 8-10 dumplings and set aside.
5. In a large frying pan, sauté chopped cabbage in olive oil over high heat until it is browned and tender.
6. Lower heat to medium and add onion, garlic, thyme, oregano, and vegetable broth. Sauté until vegetables are tender and fragrant.
7. Season with salt and pepper, to taste.
8. In a separate frying pan, cook dumplings over medium-high heat until they are browned and crispy on the outside.
9. Serve dumplings on a bed of cabbage.

So there you have it, four delicious polenta recipes that are perfect for any occasion. I hope you enjoy them as much as I do!