Creamy Vegetable Polenta

200 g coarse polenta

100 g carrots

in small cubes

100 g celeriac

in small cubes

100 g leek

quartered, in fine strips

200 ml vegetable bouillon

200 ml milk

200 ml single cream

some ground nutmeg

some pepper

2 tbsp butter

Mix polenta and vegetables in the ovenproof dish. Stir together bouillon, milk and single cream. Season with nutmeg and pepper. Pour the liquid over the polenta and vegetables. Place the dish on the wire shelf and insert into the cooking space. Steam at 100 °C for approximately 45 minutes. Remove the dish and stir in the butter.

Steaming 100 °C for 45 Mins