Kale polenta

Kale polenta

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

Ingredients

2 people

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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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Polenta

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

Popcorn

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

Kale

½ tbsp peanut oil
100 g kale, cut into approx. 2 cm strips
salt and pepper to taste
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Utensils

4 ramekins, approx. 200 ml each, greased

How it's done

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Polenta

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.

Popcorn

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.

Kale

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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