Baked Polenta Taler with Goat Cheese on Wildberry Jelly on Salad with Fried Ham Cubes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 30 g butter
- 30 g cheese (oat cheese), rated
- 0.7 liters milk
- some salt and pepper
- 125 g corn rits (polenta)
- 1 some nutmeg
- 2 egg yolks
- 150 g ham, diced
- 6 leaves lamb`s lettuce or romaine lettuce
- 6 tablespoon, leveled jam (wildberry jelly)
- Grease for the tin
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Bring milk, cheese, butter, salt, pepper and nutmeg to a simmer in a saucepan. Gradually stir in the polenta until it has a mushy consistency. Set aside for 10 minutes, then stir in the egg yolks.
- Now spread the polenta on a smooth surface lined with cling film, put a second layer of cling film on top and then roll out about 1 cm thick. Chill the whole thing for 10-15 minutes. Remove the upper foil and cut out talers with a ring shape.
- Spread on a baking sheet coated with butter or oil (I recommend baking paper). Finally, distribute the cheese evenly over the thalers. Bake in the oven preheated to 250 ° C and bake for about 15 - 20 minutes until golden brown.
- In the meantime, arrange a lettuce leaf with a little jelly on 6 plates. Briefly fry the ham cubes in a pan with a little oil and distribute them on the plates. When the thalers are ready, arrange them on the plates.
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