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Kale polenta
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 799
  • Fat about 44g
  • Carbohydrates about 76g
  • Protein about 23g
This is needed
This is needed for 2 people
  • 7 dl full-cream milk
  • 0.25 tsp nutmeg
  • 125 g coarsely ground polenta (Bramata)
  • 50 g ground hazelnuts
  • 2 tbsp Mascarpone
  • 2 tbsp vegetable bouillon
  • a little salt and pepper to taste
  • 0.5 tbsp peanut oil
  • 2 tbsp popcorn
  • 1 pinch nutmeg
  • 1 pinch salt
  • 100 g kale, cut into approx. 2 cm strips
  • 0.5 tbsp peanut oil
  • salt and pepper to taste
  • 4 ramekins, approx. 200 ml each, greased
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And that's how it's done
And that's how it's done
Bring the milk and stock to the boil, stir in the corn, hazelnuts and nutmeg. Cook for approx. 30 mins. over a low heat, stirring to form a thick paste. Stir in the mascarpone, season, place on a serving dish.
Heat the oil in a wide pan, add the corn, cover immediately. Fry over a medium heat until all the corn kernels have popped. Transfer to a bowl, season, set aside.
Heat the oil in a wide pan, reduce the heat, sauté the kale for approx. 6 mins, place on top of the polenta. Top with the popcorn, season, serve immediately.

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