Polenta Roulade with Spinach

Ingredients

• 1 l instant vegetable broth
• 350 g polenta (cornmeal)
• 1 kg spinach
• Salt
• 2 onions
• 2 Garlic cloves
• 1 tbsp garlic oil
• Pepper
• nutmeg
• 200 g cheddar cheese
• 100 g butter
• 50 g chopped almonds

Instructions

1. 1.

   Bring the vegetable broth to a boil, stir in the polenta and cover for 20 minutes until it thickens. Wash and trim the spinach, then blanch it in salted water for 2 minutes.

2. 2.

   Peel and dice the onions and garlic cloves, then sauté them in hot oil until golden yellow. Add the spinach and simmer for 5 minutes. Season with salt, pepper, and nutmeg.

3. 3.

   Slice a quarter of the cheddar into thin strips, cube the rest. Spread the polenta on parchment paper to form a rectangle measuring 25 x 18 cm. Top half of the spinach and cheese cubes onto it, then roll up tightly.

4. 4.

   Preheat the oven (electric:200°C fan:180°C gas:level 3). Grease a baking sheet with butter, place the roulade on it, and bake for 30 minutes. Sprinkle the cheddar strips over the roulade during the last 10 minutes and continue baking.

5. 5.

   Heat butter in a pan, lightly brown the almonds, then serve them with the remaining spinach alongside the polenta roulade.