(PLS TURN ON ENG SUBTITLES)
Remove the roots, damaged leaves and cut the leek into equal parts ( approximately 8-10 cm long ). Then cut each piece lengthwise, wash thoroughly. Also wash the scallions, remove the roots, cut the thicker parts lengthwise and divide the green onions into halves.
In a smaller bowl, prepare the dressing by mixing olive oil (6 tablespoons), salt (1 tablespoon) and ground smoked paprika (1 tablespoon).
First, put the sliced onions in a deep bowl, pour over half of the dressing and massage thoroughly so that all parts remain coated. Place evenly on a baking sheet. Thoroughly coat the lower parts of the onions and leeks with the other half of the dressing. Place on the green layer and bake together for 25-30 minutes in an oven at a temperature of 190 °C / Hot Air mode.
Meanwhile, bring 700 ml of water with a pinch of salt to a boil in a small saucepan. Add the polenta to the boiling water and stir over low heat until it thickens, about 5 minutes. Remove from the heat source and mix in ground black pepper, finely chopped herbs, finely grated Parmesan and butter.
Spread the polenta to the higher edges on larger plates or put it in shaping molds and wait until they harden into the desired shape. Place the baked onions on the polenta, season with coarse salt and drizzle with olive oil. Add lettuce or cabbage salad.
NOTES: Upgrade the polenta from a side dish to a full-flavoured gourmet experience that you can combine well with other dishes. Add your favorite seasonal herbs, wild garlic or chopped olives or dried tomatoes. For an even richer version, try adding a handful of grated parmesan to the onions before baking.
🍽 2 – 3 ⏱ 40 min
🛒 SHOPPING LIST:
☉ polenta 100 g
☉ water 700 ml
☉ fresh herbs (chives, parsley, dill)
☉ parmesan 50 g
☉ butter 30 g
☉ scallions 12 pcs
☉ leek 1 pc
☉ olive oil 6 tbsp
☉ salt, black pepper, ground smoked paprika
☉ red cabbage