Brussels sprouts, chestnut pan with polenta slices

Fill the vegetable broth into a pot and let it boil. Stir in the polenta with a whisk, add the salt and the nutmeg, stir well and try. As soon as the polenta is swollen up  fill it into a rectangular form  *ca 20×20 cm* and let it cool down completely. To speed up the process just store it in the fridge. Preheat the oven up to 200 degrees (upper & under heat).

Clean the chestnuts, rub dry them with a towel, cut in across, lay them on a baking paper and let them brown lightly within the oven. If the chestnuts are done, let them cool down and peel off the skin. Clean the Brussels sprouts, put them into a pot and let them cook until they are al dente. Afterwards put the little roses into ice water and let them drain in a sieve. Peel the onion and cut it into small dices. Peel the garlic and chop it well. Peel the apple, remove teh seeds and cut the apple into small dices as well. Pour the oil give into a frying pan and roast the Brussels sprouts the onions, the apple and the chestnuts gently in it. Add the garlic and once in a while stir everything over and over again.

Carefully take out the cooled down polenta from the form and cut it into nice slices with a sharp knife. Slowly fry these slices in a pan with some coconut oil. Put the polenta slices into the oven to keep them warm. Season the sweet chestnut vegetables with the spices, distribute them on plates serve everything with the polenta slices. *If you want let some butter melt over the vegetables.