Polenta with Walnuts

Serves: 4

main vegetarian swiss polenta

Ingredients

  • 1 Onion
  • 1 clove Garlic
  • 2 tbsp Sunflower oil
  • 1.2 l Vegetable broth
  • 250 g Bramata polenta
  • 80 g Walnuts
  • 4 sprigs Sage
  • 170 g Alpine cheese
  • Salt
  • Pepper

Instructions

  1. Chop onion and garlic. Heat half of the oil. Sauté onion and garlic in it. Pour in broth, bring to a boil. Add Bramata. Simmer for about 25 minutes, stirring occasionally.
  2. Meanwhile, halve walnuts. Roast in a non-stick pan without fat for about 3 minutes. Remove. Pluck sage leaves from stems. Fry in remaining oil until crispy. Grate cheese. Season polenta with salt and pepper and serve in soup plates. Garnish with cheese, sage, and roasted walnuts.