Ingredients

Preparation

1. Finely dice Raclette LeSuperbe and tomatoes, cut leeks and olives into fine rings.
2. Finely chop onion and garlic and sauté in hot olive oil.
3. Add leek and rosemary twigs, deglaze with white wine, season and cook until just soft.
4. In the meantime, prepare the polenta: Bring water to the boil, add salt, stir in polenta and simmer for about 2 minutes. Then stir in the raclette cubes and leave to stand for another few minutes.
5. Meanwhile, add the tomatoes, olives and thyme to the leek vegetables and let them heat up.
6. Arrange and enjoy!