Corn Terrine with Tomato

Ingredients

• 200 g kale stalks
• Salt
• 4 tomatoes
• 1 tbsp light balsamic vinegar
• Pepper (freshly ground)
• 150 g Corn (canned)
• 600 ml Vegetable Broth
• 150 g instant polenta
• 3 tbsp freshly grated Parmesan
• Nutmeg (freshly grated)

Instructions

1. 1.

   Wash, trim, and dry the kale. Separate stems and blanch leaves in boiling salted water for a short time. Drain, shock in cold water, and pat dry.

2. 2.

   Blanch tomatoes, cool, peel, quarter, seed, set aside 7 quarters, dice remaining. Mix diced with vinegar and 2 tbsp oil; season with salt and pepper. Drain corn well through a sieve.

3. 3.

   Bring vegetable broth to a boil. Stir in polenta gradually until thickened. Simmer for about 5 minutes while stirring occasionally. Remove from heat, fold in Parmesan and season with nutmeg.

4. 4.

   Line the bottom of a 750 ml plastic-lined terrine mold with polenta. Layer kale leaves, spread another layer of polenta, add kale again. Sprinkle tomato quarters, spread more polenta, cover with corn, top with thin polenta layer, then kale leaves. Finish with remaining polenta, cover, and refrigerate for 2 hours.

5. 5.

   Remove the terrine, discard mold and plastic, slice into portions, and serve on a plate with leftover kale leaves and tomato salad.