🥗 Crispy Hazelnut Polenta with Fresh Sweet Potato Purslane Salad

Name: Crispy Hazelnut Polenta with Fresh Sweet Potato Purslane Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 1 sprig rosemary; 100 g polenta (cornmeal); 100 g ground hazelnuts; 400 ml vegetable broth; 2 sweet potatoes; 20 g chives (1 bunch); 1 tsp grainy mustard; 2 tbsp white wine vinegar; 4 tbsp olive oil; salt; pepper; 1 pinch cayenne pepper; 30 g parmesan block (30% fat in dry matter); 30 g butter (2 tbsp); 1 tsp rapeseed oil; 50 g purslane (2 handfuls)

568 kcal · 30 min · 4 servings

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Ingredients

1 sprig rosemary
100 g polenta (cornmeal)
100 g ground hazelnuts
400 ml vegetable broth
2 sweet potatoes
20 g chives (1 bunch)
1 tsp grainy mustard
2 tbsp white wine vinegar
4 tbsp olive oil
salt
pepper
1 pinch cayenne pepper
30 g parmesan block (30% fat in dry matter)
30 g butter (2 tbsp)
1 tsp rapeseed oil
50 g purslane (2 handfuls)

Instructions

1. Wash the rosemary under running water.
2. Shake the leaves dry.
3. Finely chop the rosemary needles.
4. Heat a pan over medium heat.
5. Add the polenta, hazelnuts, and chopped rosemary to the hot pan.
6. Toast the mixture for three minutes.
7. Bring the vegetable broth to a boil in a pot.
8. Remove the pan with the polenta mixture from the heat.
9. Pour the hot polenta mixture into the boiling broth.
10. Cover the pan with a lid.
11. Let the mixture swell for twenty minutes.
12. Peel the sweet potatoes.
13. Cut the sweet potatoes into small cubes.
14. Cook the sweet potato cubes in boiling salted water.
15. Let the sweet potatoes cook for ten to fifteen minutes over low heat.
16. Wash the chives.
17. Shake the chives dry.
18. Cut the chives into small rings.
19. Mix the chives with mustard, vinegar, and olive oil.
20. Season the dressing with salt, pepper, and cayenne pepper.
21. Grate the parmesan finely.
22. Stir the butter and parmesan into the polenta.
23. Season the polenta with salt and pepper.
24. Spread the polenta mixture about one centimeter thick onto a board.
25. Cut the polenta into triangles about eight centimeters long.
26. Oil the grill rack.
27. Place the polenta triangles on the hot grill rack.
28. Grill the polenta for four minutes on the first side.
29. Turn the triangles and grill them for four minutes on the other side.
30. Drain the cooked sweet potatoes.
31. Let the sweet potatoes drain briefly.
32. Wash the purslane.
33. Mix the purslane with the dressing and the sweet potato cubes.
34. Arrange the salad on plates.
35. Distribute the grilled polenta pieces on top of the salad.

Nutrition per serving

kcal: 568
Protein: 11 g · Fett/Fat: 40 g · Carbs: 43 g