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🍽️ Polenta Roulade with Spinach Filling

713 kcal · 30 min · 4 servings

Polenta Roulade with Spinach Filling Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring the vegetable broth to a boil.
  2. 2. Stir in the polenta.
  3. 3. Let the mixture swell under a lid for 20 minutes.
  4. 4. Wash the spinach thoroughly.
  5. 5. Remove the tough stems from the spinach.
  6. 6. Blanch the spinach for 2 minutes in salted water.
  7. 7. Peel the onions.
  8. 8. Peel the garlic cloves.
  9. 9. Dice the onions and garlic into small cubes.
  10. 10. Heat the oil in a pan.
  11. 11. Fry the onions and garlic until golden yellow.
  12. 12. Add the blanched spinach to the pan.
  13. 13. Simmer the mixture for 5 minutes.
  14. 14. Season the filling with salt.
  15. 15. Season the filling with pepper.
  16. 16. Season the filling with nutmeg.
  17. 17. Set aside one quarter of the cheddar cheese.
  18. 18. Cut the separated quarter of cheddar cheese into thin strips.
  19. 19. Dice the remaining cheddar cheese.
  20. 20. Place a sheet of aluminum foil on the work surface.
  21. 21. Spread the polenta on the aluminum foil into a rectangle.
  22. 22. Shape a rectangle with dimensions 25 x 18 cm.
  23. 23. Place half of the spinach filling on the polenta.
  24. 24. Distribute the cheddar cheese cubes on the filling.
  25. 25. Roll the polenta tightly.
  26. 26. Grease a baking tray with some butter.
  27. 27. Place the polenta roulade on the baking tray.
  28. 28. Preheat the oven.
  29. 29. Set the oven temperature to 200°C for an electric oven.
  30. 30. Bake the roulade in the oven for 30 minutes.
  31. 31. Distribute the cheddar cheese strips over the roulade in the last 10 minutes.
  32. 32. Heat the remaining butter in a small pan.
  33. 33. Fry the almonds in the butter lightly.
  34. 34. Serve the roasted almonds together with the remaining spinach alongside the finished roulade.

Nutrition per serving