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🍽️ Crispy Polenta with Savoy Cabbage
371 kcal · 30 min · 4 servings
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Ingredients
- 600 ml vegetable broth (instant)
- 200 g polenta (cornmeal)
- zested peel and juice of 1 unwaxed lemon
- 1 egg (size M)
- 60 g freshly grated Parmesan
- salt
- pepper
- 2 tsp olive oil
- 1 kg savoy cabbage
- salt
- 2 onions
- 1 garlic clove
- 4 tbsp olive oil
- 3 star anise
- 150 ml vegetable broth (instant)
- pepper
Instructions
- 1. Bring the broth to a boil in a pot.
- 2. Stir in the polenta.
- 3. Reduce the heat.
- 4. Let the polenta swell while stirring constantly for 2 to 3 minutes.
- 5. Ensure that a solid mass has formed.
- 6. Stir in the lemon zest, lemon juice, egg, and 60 g of Parmesan.
- 7. Season the mixture with salt and pepper.
- 8. Spread the mixture about 1 cm thick onto a piece of baking paper.
- 9. Let the polenta cool down.
- 10. Clean the savoy cabbage.
- 11. Chop the savoy cabbage finely.
- 12. Rinse the savoy cabbage.
- 13. Blanch the savoy cabbage in salted water for 2 to 3 minutes.
- 14. Drain the savoy cabbage.
- 15. Shock the savoy cabbage with cold water.
- 16. Let the savoy cabbage drain well.
- 17. Peel the onions.
- 18. Dice the onions.
- 19. Peel the garlic.
- 20. Heat the olive oil in a large pot.
- 21. Fry the onions and star anise for 1 to 2 minutes.
- 22. Press in the garlic.
- 23. Roast the garlic lightly.
- 24. Add the savoy cabbage and broth.
- 25. Simmer the mixture covered for about 30 minutes.
- 26. Season the vegetables with salt and pepper.
- 27. Brush the cooled polenta with olive oil.
- 28. Cut the polenta into diamonds of approx. 5x7 cm.
- 29. Line a baking sheet with baking paper.
- 30. Place the polenta pieces on the sheet.
- 31. Sprinkle the polenta with the remaining Parmesan.
- 32. Preheat the oven to 200 °C (fan: 180 °C).
- 33. Bake the polenta on the middle rack for about 15 minutes.
- 34. Serve the savoy cabbage together with the polenta pieces.
Nutrition per serving
- kcal: 371
- Protein: 15 g · Fett/Fat: 26 g · Carbs: 19 g