Polenta pasticciata with seaweed and vegetable pâté

Here's an idea to give our polenta a boost (also in wellness and health) by following the seasonality. A winter dish par excellence and typical of tradition, today we will see how to prepare the recipe for polenta pasticciata with seaweed and vegetable pâté.

Recipe Polenta Pasticciata with Seaweed Pate and Seasonal Vegetables
Let's find out together what the ingredients are and how to prepare this recipe with polenta, seaweed pate and seasonal vegetables!

Ingredients:
> Sliced polenta

> 1 vasetto di pate di alghe

> Seasonal vegetables as desired: spinach, nettles, borage, ribs, radicchio, savoy cabbage, carrots

> Béchamel, preferably made with toasted whole-wheat flour soya milk

> Bear garlic or garlic

> Rosemary (plenty)

> Sesame oil

> Tamari soy sauce

> Integral fine salt

Preparation:
Start preparing our polenta pasticciata with seaweed and vegetable pâté by mincing the garlic and rosemary. As soon as this is done, we set them aside and stew our seasonal vegetables in a saucepan, without adding water. After sautéing the vegetables, we let them dry out well on the heat and then chop them not too finely.

Now we are ready to sauté, in a pan with sesame oil, the bear garlic and rosemary that we prepared at the beginning. Then we add the chopped vegetables and a little fine whole grain salt and let them season for a good 10 minutes; if necessary we can adjust the salt using tamari soy sauce.

At this point we are ready to spread our polenta slices with the seaweed pate and arrange them in a well-oiled baking dish. Then we top everything with the vegetable sauce and finally with the béchamel sauce and finish gratinating in a hot oven.

Want an extra edge for your dishes?
Alghemar Pate is great not only as a snack, but also to flavor our dishes and recipes. It is a kombu seaweed-based pate made with natural ingredients processed fresh. Ideal to use as an ingredient in the recipe polenta pasticciata with seaweed pate and vegetables