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🍽️ Italian-style polenta balls with broccoli and curry cream sauce

580 kcal · 30 min · 4 servings

Ingredients

• 2 shallots
• 1 garlic clove
• sprinkle oil
• 1.5 tbsp yellow curry paste
• 200 ml vegetable broth
• 50 ml orange juice
• 150 ml unsweetened coconut milk
• 1 tbsp cornstarch
• salt
• cayenne pepper
• lime juice
• 3 tbsp crème fraîche
• 275 g polenta (instant)
• 2 tbsp olive oil
• 60 g freshly grated parmesan
• nutmeg (freshly grated)
• 1 red onion
• 1 red, chopped chili pepper
• 2 tbsp freshly chopped herbs (e.g. parsley, cilantro, chervil)
• 500 g broccoli florets

Instructions

1. 1. Peel the shallots and garlic and chop them finely.
2. 2. Heat 2 tablespoons of oil in a pot and sauté the onion mixture until translucent.
3. 3. Stir in the curry paste and sauté it briefly.
4. 4. Deglaze the mixture with the broth.
5. 5. Pour in the orange juice and coconut milk.
6. 6. Simmer the sauce over medium heat for about 5 minutes.
7. 7. Mix the cornstarch in cold water to form a smooth paste.
8. 8. Thicken the sauce with this mixture.
9. 9. Season the sauce with salt, pepper, and lime juice.
10. 10. Stir in the crème fraîche.
11. 11. Taste the sauce again and adjust seasoning if needed.
12. 12. Bring 1 liter of water with salt to a boil.
13. 13. Stir in the polenta and 2 tablespoons of oil.
14. 14. Cook the polenta, stirring constantly, for about 10 minutes until it thickens.
15. 15. Remove the pot from the heat.
16. 16. Let the polenta cool down briefly.
17. 17. Stir in the remaining oil and Parmesan cheese.
18. 18. Season the polenta with salt and nutmeg.
19. 19. Let the polenta cool down to lukewarm.
20. 20. Peel the onion and chop it finely.
21. 21. Heat 1 tablespoon of oil in a hot pan.
22. 22. Sauté the onions until translucent.
23. 23. Add chili and herbs to the polenta mixture.
24. 24. Knead the ingredients well into the mixture.
25. 25. Form small balls from the mixture.
26. 26. Slightly flatten the balls.
27. 27. Heat 2 tablespoons of oil in a hot pan.
28. 28. Fry the balls on all sides until golden yellow.
29. 29. Wash the broccoli thoroughly.
30. 30. Remove the tough stems and separate the broccoli into florets.
31. 31. Boil the broccoli in salted water for about 6 minutes (blanching).
32. 32. Drain the broccoli and let it drip dry.
33. 33. Warm the plates.
34. 34. Place the polenta balls and broccoli on the plates.
35. 35. Drizzle the curry sauce over the dish.
36. 36. Serve the food immediately.

Nutrition per serving

• kcal: 580
• Protein: 18 g · Fett/Fat: 32 g · Carbs: 52 g