Hirsefrikadellen mit Bärlauchsauce

Ingredients

• 800 ml vegetable broth
• Salt
• 80 g millet
• 125 g polenta (cornmeal)
• nutmeg
• Pepper
• 2 tbsp butter
• 100 g sheep cheese
• 50 g whipping cream
• 50 g yogurt
• Cayenne pepper
• 2 tbsp pumpkin seeds
• 50 g wild garlic leaves
• 50 g Pumpkin seeds
• 60 ml olive oil
• 25 g grated pecorino
• Salt
• ground pepper

Instructions

1. 1.

   Rinse millet under running water in a sieve. Bring vegetable broth with a pinch of salt to a boil, stir in millet and simmer covered for about 4 minutes, then add cornmeal, bring to a boil while stirring, reduce heat and simmer gently for about 5 minutes, season with nutmeg, pepper and salt, and let thicken on very low heat for about 15 minutes. Rinse a baking tray with cold water, spread the millet-corn mixture about 1 cm thick onto it, and allow to cool.

2. 2.

   Crush sheep cheese and mix with cream and a little yogurt into a smooth paste, fold in cayenne pepper and roughly chopped pumpkin seeds, taste and adjust seasoning.

3. 3.

   Cut approximately 10 cm circles from the polenta dough, place on a greased baking tray, spread the sheep cheese mixture over the grain patties, bake at 220°C for about 15 minutes.

4. 4.

   Wash wild garlic leaves, pat dry, finely chop. Lightly toast pumpkin seeds in a pan without oil, then roughly chop and combine with olive oil using an immersion blender into a paste. Season with salt and pepper, fold in pecorino, taste, and serve with the sauce over the vegetables.