Polenta slices with pea-spinach-pistachio-dip
For polenta slices:
  • 175g polenta
  • 600ml vegetable stock
  • 1,5 tbsp olive oil
  • 1,5 tsp zatar
  • 100g mushrooms
For the dip:
  • 130g peas (frozen)
  • 70g Blattspinat (frozen)
  • 40g pistachios, roasted and salted
  • mint
  • fresh lemon juice
  • salt, pepper
  1. For the polenta slices cut mushrooms into small pieces, heat up oil in a saucepan and sauté for a few minutes. Fill up with the vegetable stock, stir in polenta and allow to simmer at the lowest for about five minutes. Add remaining oil, zatar and add pepper to taste. Place baking paper on a baking sheet and spread out polenta with a spoon in a rectangle shape, about the thickness like a finger. Let cool for a minimum of 30 minutes.
  2. Preheat oven to 200°C. Cut the polenta with a sharp knife into desired shapes and bake for about 30-40 minutes, turning once during baking.
  3. For the dip either use a food processor to finely grind the pistachios or use a mortar to crush them. Bring peas and spinach with a splash of water slightly to the boil, coarsely puree with a blender and add pistachios. Season with mint, lemon juice, salt and pepper and add a little bit more water to get your desired consistency.
Recipe by piroggi at https://piroggi.com/polenta-schnitten-mit-erbsen-spinat-pistazien-dip