Polenta Rounds with Apple, Leek and Curry Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 593 cal. | (28 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 35.5 μg | (59 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 441 mg | (11 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 21.7 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 500 milliliters Vegetable broth
- 125 grams Instant Cornmeal
- freshly grated Nutmeg
- olive oil (for the baking sheet)
- clarified butter (for sautéing)
- 1 sm stalk Leeks
- salt
- 2 tart Apple (such as Boskop)
- 2 Tbsps butter
- 100 milliliters Whipped cream
- 100 milliliters unsweetened Coconut milk
- 2 tsps Curry powder
- lemon juice
- 1 Tbsp apple sauce
- 40 grams Walnut
Preparation steps
In the pot bring the vegetable broth to a boil. Gradually sprinkle in the cornmeal, stirring constantly. Bring to a boil and cook, stirring occasionally for 5 minutes. Remove from the heat and season with nutmeg. Oil a baking sheet and spread the polenta 2 cm (approximately 3/4-inch) thick on the baking sheet, smoothing the top. Let cool at least 30 minutes.
Preheat the oven to 80°C (approximately 175°F). With an 8 cm (approximately 3-inch) round cookie cutter, cut out rounds of polenta. Heat the clarified butter in a skillet and saute the polenta until golden brown on both sides. Place the finished polenta in the oven to keep warm.
Trim the leek, halve lengthwise, rinse well and cut into julienne. Blanch in a pot of boiling salted water for 6-10 minutes, then drain well. Rinse, quarter, core and thinly slice the apple into wedges. Melt the butter in a pan, sauté the apple until tender. Remove from the pan and keep warm in the oven.
Add the cream, coconut milk, curry powder and applesauce to the pan, season with salt and lemon juice and simmer briefly. If desired, dissolve a little cornstarch in cold water and stir into the simmering sauce, stirring until lightly thickened.
Divide the polenta among plates, top with apple slices and leek strips and sprinkle with coarsely chopped nuts. Drizzle the sauce over and serve dusted with curry powder.
