Sterz Omelett (vegan polenta omelett with seasonal vegetables, gluten-free)
On day 6 of our Austrian cuisine made vegan week, I am presenting you a creation that derives from a spontaneous team-work in our house. While enjoying our Rahmsuppe mit Türken Sterz, my husband mentioned that the Sterz would look like scrambled eggs. And this is how the idea was born to make a vegan omelett using this polenta Sterz! This dish is very simple, and a gluten-free, healthy meal.
Sterz Omelett (vegan polenta omelett with seasonal vegetables, gluten-free)
Ingredients
- 3/4 cup cornmeal (polenta semolina)
- 2 cups water
- salt
- seasonal vegetables (such as champignons, courgette, tomatos)
- olive oil
- dried herbs (eg herbes de Provence)
- salt and pepper
Instructions
- In a pot, bring the water to a boil. Salt to taste. Slowly add the polenta, stirring constantly. Cover with a lid and boil on low heat for 10 minutes.In the meantime cut the vegetables in small pieces.
- Take the polenta off the stove. Let it rest, uncovered, for another 10 minutes. Divide the polenta with a fork in small pieces. In a pan, fry, one after the other, the polenta and the vegetables. Season with the herbs, salt and pepper.