Our kitchen is a new interpretation of an original Frankfurt kitchen. The Frankfurt kitchen was designed in 1926 by the Viennese architect Margarete Schütte-Lihotzky and embodies the elementary idea of all fitted kitchens. We have been dealing with old kitchens for decades, some of which have now been integrated into the collections of important museums around the world while others are installed at Bauhaus collectors.
Ingredients for gratinéed polenta on leek tomato sauce, 4 people. Polenta: 300ml vegetable stock, 250ml milk, salt, nutmeg, 175g polenta, parmesan, 2 eggs. Sugo: 400g leek, 150g red pepper, 2 cloves of garlic, fried oil, tomato paste, 1 can of chunky 400g tomatoes, dried thyme, oregano, rosemary, black pepper, balsamic vinegar, agave syrup, basil.
For the polenta, boil the broth, milk, salt and nutmeg in a saucepan. Let it swell in a closed saucepan when the stove is switched off. Stir from time to time and let cool lukewarm. Meanwhile clean leeks for the Sugo, halve lengthwise, wash and cut into rings. Halve the peppers and cut into pieces. Finely dice the garlic and brown with the leek and paprika. Salt and simmer at low heat for 15 minutes. Stir in vinegar and agave syrup.
Grate the parmesan and stir into the polenta mixture with the eggs. Season with salt and pepper. Using 2 eggs, form approx. 20 dumplings and place on a baking tray. Sprinkle with the remaining Parmesan cheese and gratinate for approx. 12 minutes in the oven. Portion the sugo onto 4 plates, arrange 5 polentanocks each and garnish with basil. Enjoy your meal!