Fried polenta and quinoa with asparagus, cherry tomatoes and herb oil



500 g Ardo Green asparagus
500 g Ardo Cherry tomatoes
200 g Ardo Quinoa
10 g Italian herb mix
10 g Ardo Garlic cubes
500 g tomato sauce
200 g cornflour/polenta
800 ml vegetable stock
50 g butter
100 g Parmesan cheese
100 ml olive oil
Salt and pepper


  1. Transfer the asparagus and cherry tomatoes to an oven dish, sprinkle with olive oil and garlic, and season with salt and pepper.
  2. Bring the vegetable stock to the boil, add the cornflour and simmer gently until cooked through. Then combine with the quinoa, butter and Parmesan cheese. Season with salt and pepper. Then pour into a dish to cool.
  3. Mix the Italian herb mix with the tomato sauce. Simmer briefly and season.
  4. Make the asparagus and cherry tomatoes in the oven for 10-15 minutes at 180°C.
  5. Cut the polenta into the desired shape and fry in the pan.
  6. Serve the oven-baked vegetables with the polenta and tomato sauce.
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