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What a colorful and delicious meal for hot summer days. Fried polenta sticks with tomato salad & apricot chutney. Enjoy it.
Fried polenta sticks
230 g polenta semolina
500 ml water
pinch of cinnamon
fresh black ground pepper
pinch of ground cardamom
1/2 tsp turmeric
piece of mashed garlic
Boil salted water, add polenta semolina, stir well and let it cook on low heat 15 mins.
Fry in a oiled pan garlic, turmeric, pepper and cinnamon. remove from heat and add sweet paprika. Add polenta and combine everything well. Pour on a platte, press down and let it cool down.
Cut in bars and fry in a oil from each side golden.
Apricot Chutney
1 red onion, finally chopped
1/2 tsp yellow chili, chopped
Juice of 1 tasty organic Orange + 1 tbsp orange peel cut in 1 cm stripes
4 apricots, cu in small wedges
1/2 tsp mashed garlic
pinch of cinnamon
1/2 star anise
Add onion, 1/2 tsp sugar and orange peel in a small pot, caramelized 1 min. add 2 tbsp olive oil, chili, garlic, black pepper and cinnamon. fry 5 mins. add orange juice, apricots and star anis.
bring to boil, remove from heat and let chill for 10 mins. remove the star anis, add sea salt and 1 tbsp coconut syrup.
Tomato Salad
1 spring onion, chopped
1 tomato, chopped
1 yellow paprika, strip sliced
1/2 cucumber, strip sliced
1 small handful of cilantro, chopped
basil
vinegar
olive oil
Instructions
Add onion, paprika, cucumber, black pepper, 1 tsp vinegar in a small bowl. Add pinch of sugar, cilantro, basil, tomatoes and 3 tsp olive oil.
Mix well combined, salt.
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