Hazelnut Polenta with Sweet Potato Watercress Salad

Ingredients

• 1 sprig rosemary
• 100 g polenta (cornmeal)
• 100 g ground hazelnuts
• 400 ml Vegetable broth
• 2 Sweet potatoes
• 20 g chives (1 bunch)
• 1 tsp coarse mustard
• 2 tbsp white wine vinegar
• 4 tbsp olive oil
• Salt
• Pepper
• 1 pinch cayenne pepper
• 30 g parmesan in a block (30% fat, dry basis)
• 30 g butter (2 tbsp)
• 1 tsp Rapeseed oil
• 50 g watercress (2 handfuls)

Instructions

1. 1.

   Wash, dry and finely chop the rosemary. In a hot pan roast the polenta with hazelnuts and rosemary for 3 minutes over medium heat. Meanwhile bring the vegetable broth to a boil. Stir the broth into the pan, remove from heat, cover and let stand for 20 minutes.

2. 2.

   Meanwhile peel and cube the sweet potatoes. Cook in boiling salted water for 10–15 minutes on low heat until tender. Wash, dry and cut the chives into small rings. Whisk the chives with mustard, vinegar, olive oil, salt, pepper and cayenne to make a dressing.

3. 3.

   Grate the parmesan finely. Mix it with butter into the polenta, season with salt and pepper. Spread the mixture evenly on a board to a thickness of 1 cm and cut into 8‑cm long triangles. Place the triangles on an oiled grill grate and grill each side for 4 minutes over high heat.

4. 4.

   Drain the sweet potatoes and let them dry. Wash the watercress, toss with dressing and sweet potato cubes, plate the salad and arrange the grilled polenta pieces on top.