Vegetarian

Linthmais-Polenta with Ratatouille

Vegetarian
Portions2 peopleChangeTiming 45 minsView
Ingredients8 IngredientsViewSwitzerland59 % localView
  • 1  aubergine
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 400  grams canned tomatoes
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 1  courgette
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 0.5  teaspoon dried oregano
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 50  grams fresh onions
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 20  grams hard goat cheese
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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  • 150  grams Linthmais Chrütli Polenta
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
    Product information

    Eine Polenta aus Linthmais von der Familie Bruhin, angereichert mit verschiedenen Gewürzen, Kräutern und Salz.

  • 2.5  tablespoons rapeseed oil
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?

Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Add 4.5 decilitres water and 1.5 tablespoons rapeseed oil to a large saucepan and bring it to the boil over medium heat
Turn down the heat, whisk 150 grams Linthmais Chrütli Polenta into the boiling water and simmer the polenta on low heat for about 40 minutes while stirring regularly
Peel 50 grams fresh onions and chop them into small pieces
Wash 1 courgette and 1 aubergine and cut them into cubes of around 1 cm
Add 1 tablespoon rapeseed oil to a large frying pan and heat up over medium heat until the oil is hot
Add the chopped onion to the frying pan and sauté them for about 5 minutes over medium heat
Add the courgette and aubergine pieces to the frying pan and sauté the vegetables for about 10 minutes
Stir the 400 grams canned tomatoes and 0.5 teaspoon dried oregano into the vegetables mix and simmer the mixture for about 10 minutes
Grate 20 grams hard goat cheese into a small bowl
Serve the polenta with the ratatouille and sprinkle with the goat cheese
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Linthmais-Polenta with Ratatouille

Corn Recipes

White plate with Linthmais polenta and an aubergine zucchini tomato ratatouille next to it
Timing 45 mins
Portions2 people
Ingredients8 Ingredients

Ingredients

  • 1  aubergine
  • 400  grams canned tomatoes
  • 1  courgette
  • 0.5  teaspoon dried oregano
  • 50  grams fresh onions
  • 20  grams hard goat cheese
  • 150  grams Linthmais Chrütli Polenta
  • 2.5  tablespoons rapeseed oil

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Tools

  • 1 large frying pan
  • 1 large saucepan
  • 1 cutting board
  • 1 knife
  • 1 grater
  • 1 whisk
  • 1 small bowl

Linthmais-Polenta with Ratatouille

Corn Recipes

Instructions

Add 4.5 decilitres water and 1.5 tablespoons rapeseed oil to a large saucepan and bring it to the boil over medium heat
Turn down the heat, whisk 150 grams Linthmais Chrütli Polenta into the boiling water and simmer the polenta on low heat for about 40 minutes while stirring regularly
Peel 50 grams fresh onions and chop them into small pieces
Wash 1 courgette and 1 aubergine and cut them into cubes of around 1 cm
Add 1 tablespoon rapeseed oil to a large frying pan and heat up over medium heat until the oil is hot
Add the chopped onion to the frying pan and sauté them for about 5 minutes over medium heat
Add the courgette and aubergine pieces to the frying pan and sauté the vegetables for about 10 minutes
Stir the 400 grams canned tomatoes and 0.5 teaspoon dried oregano into the vegetables mix and simmer the mixture for about 10 minutes
Grate 20 grams hard goat cheese into a small bowl
Serve the polenta with the ratatouille and sprinkle with the goat cheese