Paprika Stew with Roasted Polenta – V.Klink

A great cake recipe for any occasion:

Note: Cook polenta the day before!

For the polenta, remove the skin from the shallot, chop and sauté in a saucepan with butter until translucent. Add about three quarters of the clear soup and bring to the boil. While stirring, slowly add the corn semolina and cook the polenta over a low heat, stirring a couple of times [1].

Note: in this recipe the polenta must remain quite thick!

Finally, cut sage leaves into strips and mix into the polenta. Finely grate the parmesan and also mix into the swollen polenta. Season to taste with salt and freshly ground pepper.

Line a gratin dish or loaf pan with plastic wrap and pour in the semolina mixture. Cool and place in the refrigerator overnight.

Cut the chicken into strips. Fry briefly on all sides in a frying pan with a little olive oil, max. approx. two minutes.

Season lightly with salt and generously with pepper. Remove from the frying pan later.

Clean the peppers and cut them into cubes. Cut shallots into small pieces, press garlic. Remove seeds from chili pepper and cut flesh into small pieces. Sauté shallots, bell bell pepper and chili bell pepper in a little bit of olive oil. Deglaze with clear soup and cook until well reduced by half [3]. Add crème fraîche, mix well, let it boil once, add the

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