Italian-Style Polenta Balls with Broccoli and Curry Sauce

Ingredients

• 2 shallots
• 1 Garlic clove
• seed oil
• 1.5 tbsp yellow curry paste
• 200 ml vegetable broth
• 50 ml orange juice
• 150 ml unsweetened coconut milk
• 1 Tbsp starch
• Salt
• Cayenne pepper
• lime juice
• 3 tbsp crème fraîche
• 275 g instant polenta
• 2 tbsp olive oil
• 60 g freshly grated Parmesan
• Nutmeg (freshly grated)
• 1 Red Onion
• 1 red chopped chili pepper
• 2 tbsp fresh herbs (e.g., parsley, coriander, chervil)
• 500 g broccoli florets

Instructions

1. 1.

   For the sauce, peel and finely chop the shallots and garlic, then sauté in a pot with 2 tbsp oil until translucent. Add the curry paste, cook briefly, then add the broth. Pour in orange juice and coconut milk and simmer over medium heat for about 5 minutes. Thicken with starch mixed in cold water, season with salt, pepper, and lime juice, then stir in crème fraîche. Taste again.

2. 2.

   Boil 1 l of water with salt. Stir in the polenta and 2 tbsp oil, continue stirring for about 10 minutes until thickened. Remove from heat, let cool slightly, then fold in oil and Parmesan. Season with salt and nutmeg. Let it cool to lukewarm.

3. 3.

   Peel and finely chop the onion, sauté in a hot pan with 1 tbsp oil until translucent. Add chili and herbs to the polenta mixture and knead. Shape small balls from the dough, flatten slightly, then fry in a hot pan with 2 tbsp oil until golden brown on all sides.

4. 4.

   Meanwhile wash, trim, and blanch broccoli florets in boiling salted water for about 6 minutes. Drain and set aside.

5. 5.

   Arrange the polenta balls with broccoli on preheated plates and drizzle with sauce before serving.