Variety of crunchy veg on a bed of polenta
By Jean Sulpice du Restaurant l'Oxalys
Level of difficulty Easy
Preparation time 60mins
Cooking time 40mins
Cost Average budget
Preparing the Polenta:
In a saucepan, boil the milk and chicken stock, add the polenta, sprinkling gradually, then whisk vigorously and cook over low heat, covered, for 30 minutes, stirring frequently.
Place the hot polenta between two sheets of greaseproof paper with the help of a rolling pin, spread out until 5mm thick. Leave to cool in the fridge for 15 minutes.
Cut it into rectangles 5 cm wide by 10 cm long.
Cooking the vegetables:
Peel the carrots and shallots.
Cut the other vegetables: the radishes in half, the swede shaped like chips, the carrots into four sections lengthwise, the chicory or fennel into quarters and the shallots in half. Cook all the vegetables in a steamer for 5 to 8 minutes. Add the peas at the last minute and cook for 30 seconds, the vegetables should stay crunchy.
In the centre of 6 plates, place one or two rectangles of polenta. Put a little of each vegetable on top, varying the shapes and colours (they should not go over the edge of the polenta).
Cover each plate with cling film. Reheat in the microwave for one minute at full power.
Season the vegetables with Maldon sea salt, a few drops of balsamic vinegar, argan oil or nuts.