Ingredients for 4 people:
200 g kale (cleaned)
salt, pepper
1 clove of garlic
4 tbsp olive oil
400 ml milk
400 ml vegetable stock + 100 ml vegetable broth
100 g polenta
2 tbsp butter + 50 g butter
4 tbsp oil for frying
½ bunch of herbs (e.g. parsley, oregano, sage, chervil)
1 onion
300 g herb mushrooms
100 g parmesan cheese
1 tbsp pink berries
Preparation:
1. wash the kale and cut into bite-sized pieces. Cook in boiling
boiling salted water for approx. 5 minutes. Rinse under cold water and squeeze out well.
squeeze out well.
2. Peel and finely chop the garlic. Heat 2 tablespoons of olive oil in a saucepan, briefly sweat the garlic in it, add the milk and stock (400 ml) and bring to the boil. Pour the polenta into the pot while stirring. Simmer gently on a low heat for about 20 minutes. Stir again and again.
3. Heat 1 tbsp butter in a saucepan, add kale and sauté briefly. Deglaze with stock (100 ml) and season with salt and pepper. Simmer for a few minutes.
4. Heat the oil in a small saucepan. Fry the herbs in it for about 30 seconds. Drain on kitchen paper.
5. Peel the onion and cut into fine cubes. Cut the herb mushrooms into slices approx. 0.5 cm thick. Heat 1 tbsp butter with the remaining (2 tbsp) olive oil in a pan. Add the mushrooms and onions and fry on all sides for approx. 4 minutes. Season with salt and pepper.
6. Grate the Parmesan cheese. Cut the rest of the butter (50 g) into small cubes and fry add to the polenta together with the Parmesan cheese and kale. When the cheese and butter have melted completely, divide the polenta between four plates. Arrange the kale on top, then the mushrooms and garnish with crisp herbs and pink berries.
Preparation time approx. 50 minutes
Nutritional values per serving approx.:
Calories: 532
Joule: 2229
Protein: 18 g
Fat: 40.1 g
(No KH information available)
(FoodCentrale by ddp images)
