Stuffed Polenta Roulade
Healthy, because
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
(Percentage of daily recommendation)
| Calorie | 415 cal. | (20 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 18.9 g | (63 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin K | 312.7 μg | (521 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10 mg | (83 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 417 μg | (139 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 46.3 μg | (103 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 240 mg | (253 %) | ||
| Potassium | 2,744 mg | (69 %) | ||
| Calcium | 270 mg | (27 %) | ||
| Magnesium | 152 mg | (51 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 147 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 31 g |
Ingredients
- For the polenta roulade
- 600 milliliters Vegetable broth
- 150 grams Cornmeal (or polenta)
- 10 grams butter
- 120 grams Kale
- ½ onion
- 1 Tbsp Canola oil
- 50 dried Tomatoes (in oil)
- 40 grams grated Gruyere
- 1 tsp dried rosemary
- salt
- peppers
- For the tomato sauce
- 1 garlic clove
- ½ chili pepper
- 300 grams Tomatoes (puree)
- 1 tsp sugar
- 1 tsp apple cider vinegar
- 1 sprig rosemary
Preparation steps
For the corn roulade, bring the broth to a boil, sprinkle in the cornmeal and stir in butter. Remove from heat and let sit for about 5 minutes. Stir occasionally. Cover a small plate (30 x 20 cm) (approximately 12 x 8 inches) with parchment paper. Spread the polenta on the plate evenly.
Rinse the kale, remove the stems and blanch for 2-3 minutes in boiling salted water. Rinse in cold water, drain and finely chop. Peel the onion and chop finely. Cook the onion in hot oil until translucent and set aside. Drain the oil from the dried tomatoes and set aside. Cut the tomatoes into small cubes. Mix with the kale, cheese and rosemary. Season with salt and pepper.
Preheat a convection oven to 180°C (approximately 350°F). Spread the filling on the polenta, leaving a little space at the edges. Roll up and place with the seam side down onto a baking sheet lined with parchment paper. Bake for about 15 minutes.
Meanwhile for the sauce, peel and press the garlic, slit the chile lengthwise and scrape out the seeds. Heat 1-2 tablespoons of the tomato oil, add garlic and chile and sauté together. Add the tomato puree, stir in the sugar and vinegar. Pluck some needles from the rosemary and set aside. Place the rosemary stem in the sauce and simmer for about 10 minutes. Remove the rosemary and season with salt and pepper.
Remove the corn roulade from the oven and let cool for about 5 minutes. Spoon the sauce onto a plate, cut the roulade into slices and place on top. Before serving, garnish with the remaining rosemary.
