250g Maisgries|1Liter gesalzene Brühe |50g Butter|50g Käse zum Raspeln in guter Qualität; mittlere Würze|16 Cherries|1 EL Thymian
Topping: Ajvar, Caponata, Muhammara oder anderes Eingelegtes|Pfeffer nach Gusto|Salz extra nach Gusto
Eine einfache, aber glücklich machende Polenta. Gailtaler Maisgries macht das ganze schmackhaft und von der Textur her reizvoll. Neben reichlich Gemüsebrühe werden gegen Ende Thymian, Butter und ein wenig Pfeffer eingerührt. Gut Ding braucht nämlich etwas Weile: 40 Minuten. Alle drei Minuten einmal durchrühren, damit nichts ansetzt. Darauf haben wir eine schmackhafte Lemon-Caponata von blvb, ein paar Cherries und etwas Käse gereicht. Auf der Caponata steht "im Öl". Wir haben uns danach
einfach nur gut gefühlt, ganz ohne Alkohol.
Wir haben hierfür das Lemon Caponata von blvb, die Suppenwürze von Gutes aus Obritz, den Gailtaler Maisgries von Sepp Brandstätter, Thymian und Pfeffer (Sri Lanka) des Alten Gewürzamtes sowie Butter von kaes.at verwendet.
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