Kale polenta

Kale polenta

Total: 45 min. | Active: 45 min.
Nutritional value / people: 799 kcal
, Fat: 44 g
, Carbohydrate: 76 g
, Protein: 23 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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7 dl full-cream milk
2 tbsp vegetable bouillon
125 g coarsely ground polenta (Bramata)
50 g ground hazelnuts
¼ tsp nutmeg
2 tbsp mascarpone
a little salt and pepper to taste


½ tbsp peanut oil
2 tbsp popcorn
1 pinch salt
1 pinch nutmeg


½ tbsp peanut oil
100 g kale, cut into approx. 2 cm strips
salt and pepper to taste
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4 ramekins, approx. 200 ml each, greased

How it's done

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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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