Truffelpolenta with celeriac and tomatoes

Name: truffelpolenta with celeriac and tomatoes
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Juanita cherry tomato on the branch; 2 el extra virgin olive oil; 250 g celeriac; 2 el mild olive oil; 1 toe garlic; 800 ml tap water; 1,5 tl salt; 125 g polenta; 2 tl La Tourangelle white truffle oil; 20 g watercress

Christmas side dish of polenta with roasted cherry tomatoes from the oven, truffle and celeriac.

Ingredients

Kitchen Stuff

1 baking dish (30 x 20 cm)

Directions

Preheat the oven to 200 ° C.
Put the to in an oven dish and drizzle with the extra virgin olive oil. Roast them for 15 minutes in the oven.
Meanwhile cut the celeriac into cubes of ½ cm. Heat the mild olive oil in a frying pan and cook for 12 minutes on medium heat.
Stir frequently. Press the garlic and cook for 1 more minute.
Meanwhile, bring the water to the boil with the salt.
Add the polenta while stirring and bring to the boil again.
Let the polenta cook gently for 10 minutes. Stir in the rest of the extra virgin olive oil and the white truffle oil.
Divide the polenta over bowls. Spoon the baked celeriac. Put the to it and distribute the watercress over it. Sprinkle with black pepper.