Vegetable millefeuille with petals polenta

Description

I suggest to eat a light delicate dish, consisting of several layers of petals and fried polenta. With bright creamy cilantro sauce. An explanation for the unusual name - at the end of the recipe. Come...

Ingredients

Corn flour

100 g
Milk

600 ml
Cheese

60 g
Butter

40 g
Zucchini

1 piece
Olive oil

60 g
Beets

1 piece
Onion

1 piece
Cheese curd

30 g
Carrots

0.5 piece
Pepper

0.5 piece
Cilantro

50 g
Cream

100 ml
Salt
Black pepper

Cooking

First, I cooked the polenta: boil the milk and a thin stream pour the cornmeal and cooks, stirring occasionally, 5 minutes

Removed from heat and added grated Parmesan cheese and 20 g of butter, well stirred, and cooled

The form made the film and put it in the polenta. Sent in the fridge for a couple of hours to harden

Zucchini sliced in rings, salt and pepper and fried in olive oil

Oil it is desirable to use good quality, cold pressed

Of frozen polenta with a cookie cutter cut out the petals

And also roasted in olive oil

For beet stew in butter, fry until transparent chopped onions

Added finely diced boiled beets. Put out all together a few minutes, cooled, salt and pepper

And added to vegetables cottage cheese and grated Parmesan

For decoration made vegetable noodles: thinly sliced carrots, bell pepper, zucchini, rolled in flour

And fried in olive oil until it will turn brown

You can now begin to assemble: on a plate put a circle of fried zucchini in a spoonful of beet stew - did 4 layers

For the sauce blend in a blender with the cilantro and cream, salt and pepper and smeared the top layer milfay and a little dripped on the dish

For the sauce I took cream Parmalat. They are well whipped into a thick gentle cream

The top layer is oiled cilantro sauce and decorated with vegetable noodles

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