Fortifying terrine with vegetables and polenta

From now on, the passionate outdoor chef Kieran Creevy presents his favourite recipes on ISPO.com. Sometimes suitable for sports, sometimes as the perfect preparation for your outdoor adventure: With his recipes, you can take your cooking in nature to a new level. The dishes are simple, healthy, and incredibly delicious.

1 silicone bread pan

• 1 cup fine polenta with dried mushrooms and/or herbs.
• 2 medium purple carrots (for colour - orange carrots work well, too), peeled and cut into rings
• ½ baby squash, peeled and coarsely chopped
• ¼ zucchini, cut into rings
• 100 g sheep's or cow's hard cheese, grated
• ¼ red onion, finely sliced
• 1 clove of garlic
• sea salt
• black pepper
• 1 l water

1. Bring a pot of water to a boil, season with a little salt and pepper.
2. Add the pumpkin and carrots, cook over low heat until just tender, remove from water and drain.
3. Bring the same water to a boil again, add the polenta and cook until soft.
4. Add the vegetables and cheese, season with salt and pepper and mix well.
5. Remove from the heat.
6. Pour into the mould, let cool and slightly solidify in the refrigerator.

1. Remove the terrine from the mould and cut into slices.
2. Serve cold or, as we prefer, fry in a little oil for 1–2 minutes per side.
3. Serve with raw vegetables or a green salad.

Image Credits: All images by Lisa Paarvio. Find more on Instagram at @lisapaarviophotography.

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