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Kale polenta with egg
1 h active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 522
  • Fat about 24g
  • Carbohydrates about 55g
  • Protein about 19g
This is needed
This is needed for 4 people
  • 1.25 tsp salt
  • 1.25 litres water
  • 100 g washed, prepared kale
  • 80 g grated Gruyère
  • 250 g coarsely ground polenta (Bramata)
  • 2 tbsp butter
Eggs and topping
  • water, boiling
  • 4 eggs
  • 1 tbsp olive oil
  • 3 tbsp panko breadcrumbs or regular breadcrumbs
  • 1 tbsp rosemary, finely chopped
  • 2 tbsp sunflower seeds, coarsely chopped
  • 1 pinch sea salt
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And that's how it's done
And that's how it's done
Bring the water to the boil, season with salt. Stir in the sweetcorn, reduce the heat, cook for approx. 35 mins. over a very low heat, stirring occasionally to form a thick paste. Stir in the kale, cover and simmer for approx. 10 mins. Stir in the cheese and butter.
Eggs and topping
Soft-boil the eggs for approx. 7 mins., rinse briefly in cold water and remove the shell. Heat the oil in a frying pan. Toast the breadcrumbs, sunflower seeds and rosemary for approx. 3 mins., season with salt. Cut the eggs in half, serve with the polenta and crunchy topping.