6 cloves garlic, large
7-8 cherry tomatoes
1/2 small curtain
5 paris mushrooms, medium
1 bay leaf
fresh parsley qb
100 g polenta
smoked sweet pepper
1 tablespoon grated Parmesan cheese
1 tablespoon light cream
80 g fresh salicornia Riafresh
watercress (as side dish)
Begin by baking the vegetables, preheating the oven to 190ºC.
Put a generous olive oil in the oven, the bay leaf, the shallot cut into half pieces, a clove of crushed garlic, the rolled mushrooms, the courgette cut into cubes, the cherry tomatoes cut in half and some lime juice. Season with salt, pepper and sweet chili. Wrap well and bake until the vegetables are roasted but firm, stirring in half.
For the garlic purée, place a small stick of water on the fire. Peel the remaining cloves of garlic, open in half and remove the green stem, and bring the garlic to bake until tender, about 7-8 minutes. Remove the garlic from the water and bring the salicornia to blanch in the same water, about 2-3 minutes. Remove and set aside.
Add to the garlic, a pinch of nutmeg, a pinch of pepper and the cream. Grind well with the magic wand. True seasoning and join the Salicornia, wrapping well. Book it.
For the polenta dumplings, bring two cups of water seasoned with salt and chopped parsley. When it starts to boil, add the polenta, in the rain and slowly, always stirring with a stick of sticks. Let it cook for 2 minutes, stirring constantly, and then add the roasted vegetables (drained from the sauce and without the bay leaf) and the parmesan and stir well.
Let it cook for another 2-3 minutes and remove from the heat.
Let it cool slightly and with your hands form cookies of the desired size (do not let it cool too much because the polenta “holds” quickly).
Arrange in the serving dish, over a base of watercress, and accompany with the garlic and salicornia puree.
Recipe and photo by Blog Basta Cheio