Polenta 'Ecken' con selfmade Greek sauce



For the Polenta

  • 250g Polenta

For my selfmade Greek sauce :

  • 400g Cauliflower
  • 1 Bunch of parsley
  • 200g Mushrooms
  • 200g Cucumber
  • Some more extra parsley


Polenta and of course dry, – something I just favor…

Though it speaks for its own, so please, 2 hours before, cook the Polenta according to the instructions on the package and wait until it thickens,…

Once it thickens spread it evenly on a parchment paper or plate for it to dry…

A lot of a (2 hours) waiting time later, I’ll tell you my new secret instruction to my families selfmade Greek sauce, starting by cutting the cauli into its florets and steaming it, like we’re used to, in a pot of water for 5 minutes..

In that time, slice up the Mushrooms, so cut the Cucumber into real, really, r e a l l y tiny cubes.. So chop up the Parsley…

And since we want to Cauliflower to turn into a sauce, we’re going to drain it from the water and blend it in a blender to a saucy and smooth cream…. – Add water if necessary…

Next mix the sauce, so mushrooms and parsley, but no Cuc together and let it cool together for 5 to 10 minutes, before you turn the heat off and combine it with the fresh cucumber…

And here it is – my or better said my families Greek sauce – lastly we only have to cut the Polenta into triangle – like shapes and serve it on a plate together with the Greek sauce…

Of course don’t forget to sprinkle on some more fresh parsley and enjoy!

Older Post Newer Post

Leave a Comment

Please note, comments must be approved before they are published