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Polenta creamy curry, noodles and vegetables pickled onions .

sail the recipe, with a little delay I grant you, but as they say, better late than never!

A very nice little recipe and want the body!
A polenta cheesecake flavored with hot curry, noodles topped with carrots and zucchini, all topped with a confit of onions.

INGREDIENTS:

Water 160 31

Polenta Olive oil Cheese
5 White 15 20
Carrots
Courgettes15

Curry Tomato Coulis 10 0.5 100

Onion Salt 2 Sugar 10

PROCESS:

* Wash and trim carrots and zucchini with a potato peeler and cook them in English (salted water)
* Refresh in ice water then drain, add tomato sauce and curry powder and set aside .

* Peel the onions and make the confit blowing them up with olive oil then add water to cover, add sugar and cook, covered, until complete evaporation of water and caramelization. Book

* Boil together water oil and salt, then add polenta in a fine rain, cook for 10 minutes over low heat then add the cheese, mix well and add the vegetables. (Keep in one game for the decoration.)

* Arrange to taste, for my part I found the dumplings are well adapted, but you can very well develop as a cylinder with a cookie cutter example ...