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🍽️ Semolina cakes with apple and curry sauce

598 kcal · 30 min · 4 servings

Ingredients

• 500 ml vegetable broth
• 125 g corn grits (instant)
• nutmeg (freshly grated)
• olive oil (for the baking sheet)
• ghee (for frying)
• 1 small leek stalk
• salt
• 2 tart apples (e.g. Boskop)
• 2 tbsp butter
• 100 ml heavy cream
• 100 ml coconut milk
• 2 tsp curry powder
• lemon juice
• 1 tbsp apple puree
• 40 g walnut kernels

Instructions

1. 1. Bring the broth to a boil in a pot.
2. 2. Stir in the semolina while stirring constantly.
3. 3. Bring the mixture back to a boil.
4. 4. Let the semolina swell for about 5 minutes, stirring occasionally.
5. 5. Remove the pot from the heat.
6. 6. Season the mixture with nutmeg.
7. 7. Grease a baking sheet with oil.
8. 8. Spread the polenta mixture about 2 cm thick onto the tray.
9. 9. Let the mixture cool for at least 30 minutes.
10. 10. Cut circles out of the cooled polenta.
11. 11. Use a cake ring with a diameter of approx. 8 cm for this.
12. 12. Heat clarified butter in a large pan.
13. 13. Fry the polenta rounds in batches until brown.
14. 14. Keep the finished cakes warm in the oven at 80°C.
15. 15. Clean the leek.
16. 16. Cut the leek lengthwise.
17. 17. Wash the leek thoroughly.
18. 18. Cut the leek into fine julienne strips.
19. 19. Bring salted water to a boil.
20. 20. Blanch (cook briefly in boiling water) the leek strips in it for 6 to 10 minutes.
21. 21. Drain the leek.
22. 22. Let the leek drip dry.
23. 23. Wash the apples.
24. 24. Quarter the apples.
25. 25. Remove the core.
26. 26. Cut the apples into thin slices.
27. 27. Heat butter in a pan.
28. 28. Sweat the apple quarters in it, turning occasionally.
29. 29. Remove the apples from the pan.
30. 30. Keep the apples warm in the oven together with the polenta.
31. 31. Pour cream and coconut milk into the pan.
32. 32. Season the sauce with curry, salt, lemon juice, and apple puree.
33. 33. Let the sauce simmer for a while.
34. 34. Thicken the sauce with a little starch if desired.
35. 35. Distribute the polenta cakes on the plates.
36. 36. Arrange the apple slices and leek strips on top.
37. 37. Sprinkle the dish with coarsely chopped nuts.
38. 38. Drizzle the sauce over it.
39. 39. Dust the dish with curry powder.
40. 40. Serve the dish.

Nutrition per serving

• kcal: 598
• Protein: 7 g · Fett/Fat: 45 g · Carbs: 42 g