SALAD OF BAKED VEGETABLES (300 G) AND POLENTA (50 G)

Cook the corn porridge constantly stirring until tender with the addition of salt, pepper and butter so that it melts and spreads evenly in the porridge. Until it cools down, we make a thin cake from 50 g of prepared porridge;

Lubricate vegetables 1 tsp. oil, sprinkle with herbs and whole (eggplant can be cut into rings) bake in the oven or fry in a pan grill to the desired softness;

From lemon juice, remaining oil, honey and fresh herbs make a sauce;

We put finely chopped vegetables on the porridge and pour the sauce on top.