• Products
    • coffee
    • tea
    • cereal beverages
    • food preparation
  • Franck world
    • Franckpedia
    • Tales from the cup
    • Barista club
    • Recipes
    • My moment
    • Prize games
  • Company
    • About us
    • History
    • Johann Franck
    • Responsibility
    • News
    • Career
  • Professional
    • Corporate offer
    • Hospitality offer
    • Servis
  • HR
  • SLO
  • BiH
  • SR
  • SK
  • EN

Explore Franck

  • Products
    • coffee
    • tea
    • cereal beverages
    • food preparation
  • Franck world
    • Franckpedia
    • Tales from the cup
    • Barista club
    • Recipes
    • My moment
    • Prize games
  • Company
    • About us
    • History
    • Johann Franck
    • Responsibility
    • News
    • Career
  • Professional
    • Corporate offer
    • Hospitality offer
    • Servis

Explore Franck

  • HR
  • SLO
  • BiH
  • SR
  • SK
  • EN
  • HR
  • SLO
  • BiH
  • SR
  • SK
  • EN

Molimo vas, unesite ispravnu e-mail adresu.

Vaša prijava je zaprimljena! Na Vašu email adresu je poslan verifikacijski link te Vas molimo da ga potvrdite.

Creamy polenta with roasted winter vegetables

For
2 persons
Preparation time
45 minutes
Difficulty
Easy

Ingredients: 

Polenta: 

  • 450 ml water 
  • 50 ml vegetable cooking cream (or sweet cream) 
  • 70 g Franck polenta 
  • 10 g nutritional yeast (or grated hard cheese) 
  • 10 ml olive oil 
  • ½ teaspoon salt 

Vegetables: 

  • 20 ml olive oil 
  • 10 ml soy sauce 
  • 10 ml balsamic vinegar 
  • 10 ml maple syrup 
  • ¼ teaspoon salt  
  • ¼ teaspoon pepper 
  • 2 garlic cloves 
  • 2 carrots 
  • 2 small beetroots 
  • 1 small sweet potato 
  • 100 g Brussels sprouts 
  • 1 purple onion 
  • 2 teaspoons pesto 

Preparation: 

Mix olive oil, soy sauce, balsamic vinegar and maple syrup and add washed and chopped vegetables to the marinade. Add salt and pepper and mix well. Place onto a baking tray and bake for 30 minutes at 220 °C.  

Mix water, cooking cream, olive oil and salt and bring to simmer over medium heat. Add the polenta, stirring constantly with a whisk, and cook for 3 minutes until it begins to thicken. Add nutritional yeast.  

Serve creamy polenta topped with roasted vegetables and drizzle with pesto. 

Author Jelena Markota
Share

Products used

Polenta

Explore recipes

Polenta protein porridge with yogurt, raspberries and vanilla

Put water, almond milk, salt, sweetener and coconut oil in the pan, heat it and wait for it to boil. Then add the polenta and cook

20 minutes

Baghrir - Moroccan pancakes with Bianka

30 minutes

Grits dumplings with plumps

Cook the grits in milk with the addition of salt and sugar as instructed on the packaging. Cover the milk with adhesive foil to prevent the crust from forming and allow it to cool. When the grits cools down, add the egg and gradually add the flour....

1 hour

Tales from the cup

Introducing: Zoran Trkulja, Franck barista

Written by Franck d.d.

Introducing: Tomislav Mraović, Franck barista

Written by Franck d.d.

Introducing: Domagoj Perić, Franck barista

Written by Franck d.d.
Contact Privacy policy Cookie management Prijava nepravilnosti About us
© 2023. Franck d.d.