Bowl of the autumn season

INGREDIENTS:

200 gr polenta (corn semolina)
1 tablespoon pumpkin seed oil
2 sprigs fresh thyme OR 1 tsp dried thyme
1 handful wild herbs salad 
2 tbsp pomegranate seeds
1/2 pumpkin
1 handful buttered potatoes/ small potatoes
1 tsp Raz el Hanout 
1 sprig rosemary
1 handful chanterelles
1 tbsp rapeseed oil
1 clove garlic
1/2 goat cheese
2 tbsp olive oil 
2 tbsp cider vinegar
1/2 lemon
salt & pepper

PREPARATION:

1. Simmer polenta in 800 ml water for 20 minutes. Stir again and again so that the polenta does not burn on the bottom of the pot.
2. Meanwhile peel the pomegranate and collect the seeds in a small bowl.
3. Wash the wild herbs salad thoroughly and garnish on the side of the plate. 
4. Cut pumpkin and buttered potatoes into small cubes and place on a baking tray lined with baking paper. Sprinkle with Raz el Hanout, salt and rosemary sprigs, drizzle with some olive oil or rapeseed oil and mix well. Bake in the oven at 180° C circulating air for about 15 minutes.
5. Either remove the soil from the chanterelles briefly under cold water or clean with a fine brush. Fry in some rapeseed oil and a pressed clove of garlic for about 4 minutes and also garnish on the plate. 
6. Halve the goat cheese and garnish the salad on the plates. 
7. Sprinkle the salad with apple vinegar, olive oil, juice of half a lemon and salt & pepper. 
8. Take the pumpkin & potato cubes out of the oven and put them on the plate. 
9. Mix the finished lukewarm polenta with pumpkin seed oil and thyme and garnish the plates with 2 tablespoons. There is still some polenta left for a second serving or for lunch the next day.
10. Bon Epi-tit <3