Spinach with fried polenta and paprika spice

Mace, thyme and cheese refine polenta, grilled marinated peppers, spinach and the vinaigrette.

Ingredients for 4 servings

• 15 stalks of thyme
• 1 go Tl mace (mace; about 2 g).
• 20 g butter, salt
• 500 ml milk
• 150 g polenta (corn meal)
• 40 g Italian hard cheeses (e.g. Grana Padano or Parmesan)
• 2 Bio - egg yolk
• 4 red peppers, (220 g)
• 100 g baby spinach
• 4 tablespoons white wine vinegar, (e.g. Chardonnay vinegar)
• Pepper
• 8 tablespoons olive oil

Time: 1 h 10 min plus cooking time 1 hour plus drawing time 1 hour plus cooling time at least 4 hours


Preparation

1. Thyme leaves pluck and finely chop. Give thyme with mace, butter and 1 tsp salt in the milk. Boil milk once and set aside infuse 30 minutes. Pour milk through a fine strainer into a pan. Boil milk once, let polenta trickling stirring and swell 5 minutes at low heat leave (on the bottom of the pot, a white film to form). Mass set aside, let cool briefly, then stir in cheese and 1 egg yolk. The remaining egg yolk only stir when the mass has added cheese and egg yolk completely. Oil a mold (20 x 20 cm) easily and line with baking paper. Emphasize polenta is smooth and covered in the refrigerator make at least 4 hours cold.

2. Clean peppers into quarters and remove seeds. Laying peppers skin side up, on a baking sheet and broil under preheated oven grill for 6-8 minutes until the skin raises black bubbles. Remove peppers and let steam stripping 5 minutes in a freezer bag. Pepper skins and covered in a bowl chill.

Clean, wash and spin dry 3. Spinach. Distribute vinegar in 2 cups, season with salt and pepper and mix with 3 tablespoons oil. For the vinaigrette cuts half the peppers into small cubes and marinate for 30 minutes in one of the two vinaigrettes. Leave remaining peppers whole and in the remaining vinaigrette also marinate.

4. Overthrow polenta from the mold, remove the parchment paper. Polenta into 8 equal sized pieces. Heat the remaining oil in a nonstick skillet, over medium heat, fry polenta total 3-4 minutes on both sides, turning carefully.

5. Mix spinach salad with red pepper quarters carefully and serve together with the polenta pieces on plates. Paprika vinaigrette to serve.

Additional tips for preparation
If you want the spicy polenta, can pull in the milk still 2 bay leaves and 2 cloves of garlic is squeezed.

Nutritional information per serving: 538 kcal
• 14 g protein
• 35 g fat
• 39 g carbohydrates