Autumn on a plate - polenta, chestnuts, "the red goji beet" and Dr. Mannah's "blueberry thyme".
125 g polenta
500 ml water
100 g chestnuts
50 g Dr. Mannah's matured cheese alternative "blueberry thyme
4 tablespoons "the red goji beet"
2 tablespoons unsweetened soy yogurt
This is how we proceed
Bring water to a boil in a pot, add 2 tsp salt and ¼ tsp nutmeg.
When the water boils, slowly stir in the polenta, stirring constantly until it becomes a semolina-like consistency. Add the chestnuts and simmer everything for 2-3 minutes on low heat. Finally, stir in the soy yogurt.
Arrange the polenta on plates. First put "the red goji beet" on top, then pluck the cheese alternative blueberry thyme into small pieces and add them as well. Garnish with some fresh pepper and parsley.