Ingredients (4 servings):
For the polenta:
100 g instant polenta
400 ml vegetable stock
50 g butter
2 tablespoons butter
salt
nutmeg
For the medallions:
4 pork medallions, à 160 g
2 tablespoons olive oil
2 tomatoes
80 g freshly grated Parmesan
1 tsp Herbes de Provence
Salt
Pepper
For cream green beans:
400 g green beans
1 onion
30 g butter
1 teaspoon flour
200 ml vegetable stock
150 ml cream
thyme for garnish
Preparation:
Bring the vegetable broth to boil and sprinkle the polenta while stirring. Season with salt and nutmeg and let soak for about ten minutes at a very low heat. Add the butter while stirring. Spread the polenta in a baking dish and allow to cool.
Cut the polenta into pieces and fry in a pan in hot butter on both sides.
Season the pork medallions with salt and pepper and fry in a pan in hot olive oil on all sides.
Place in a baking dish. Cut the tomatoes into eight equal slices and place it on the medallions. Sprinkle with the herbs de Provence and pepper and spread the parmesan on it.
Place in the oven at 160 degrees for 15 minutes. At the end switch the oven to the grill function for a minute or two to brown the cheese.
Clean the beans, wash, cut into two centimeters long pieces and cook in salted boiling water until al dente, then drain.
Peel the onion and dice finely. Heat the butter in a pan, sauté the onions, sprinkle with flour and fry briefly. Deglaze with the vegetable stock and bring to a boil again. Add cream, season with salt and pepper and let it boil until creamy.
Add the beans and admit it cook for a further two to three minutes.
To serve, spread the polenta with beans on plates. Add the medallion and garnish with some fresh thyme.