Filled Polenta Roll

Ingredients

• 600 ml Vegetable Broth
• 150 g cornmeal or instant polenta
• 1 tsp butter
• 120 g kale
• 0.5 onion
• 1 tbsp Rapeseed Oil
• 50 soft tomatoes
• 40 g grated Gruyère cheese
• 1 tsp dried rosemary
• Salt
• Pepper
• 1 Garlic clove
• 0.5 chili pepper
• 300 g passata
• 1 tsp sugar
• 1 tsp apple cider vinegar
• 1 sprig rosemary
• 1 tbsp Olive Oil

Instructions

1. 1.

   Bring the vegetable broth to a boil, stir in the cornmeal and whisk in the butter. Remove from heat and let it thicken for about 5 minutes, stirring occasionally.

2. 2.

   Clean the kale, remove stems and blanch in boiling salted water for 2-3 minutes. Drain, shock in cold water, then finely chop. Peel and finely chop the onion. Sauté in hot oil until translucent, set aside. Dice the dried tomatoes. Mix with the kale, cheese, rosemary, salt, and pepper.

3. 3.

   Preheat the oven to 180°C fan. Spread the polenta batter thinly on a parchment-lined tray. Distribute the filling over the batter, leave space at the edges, roll up, seam side down onto the tray. Bake for about 15 minutes.

4. 4.

   Meanwhile, prepare the sauce: peel the garlic, slit the chili lengthwise and remove seeds. Heat olive oil, press in garlic and sauté with chili until translucent. Add tomatoes, sugar, vinegar, pinch of rosemary leaves, set aside. Place the rosemary sprig in the sauce and simmer for about 10 minutes. Remove rosemary and season with salt and pepper.

5. 5.

   Remove the polenta roll from the oven and let it cool for about 5 minutes. Plate the sauce, slice the roll into rounds, place on top, sprinkle remaining rosemary leaves, and serve.