Involtini with spinach for polenta

Name: Involtini with spinach for polenta
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 300 g young leaf spinach; 2 Onions; 1 Garlic clove; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp freshly grated nutmeg; 400 g cherry tomatoes; 8 Stem(s) Sage; 4 thin veal cutlets (à approx. 150 g); 7-10 Tbsp Pepper; 8 discs Pancetta ham; 100 g Whipped cream; 200 ml Milk; 20 g Butter; 150 g Corn semolina (polenta); 250 ml Veal stock; 2 TABLESPOONS Balsamic vinegar; 7-10 Tbsp wooden skewers

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

300 g young leaf spinach
2 Onions
1 Garlic clove
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp freshly grated nutmeg
400 g cherry tomatoes
8 Stem(s) Sage
4 thin veal cutlets (à approx. 150 g)
7-10 Tbsp Pepper
8 discs Pancetta ham
100 g Whipped cream
200 ml Milk
20 g Butter
150 g Corn semolina (polenta)
250 ml Veal stock
2 TABLESPOONS Balsamic vinegar
7-10 Tbsp wooden skewers

Directions

1
Clean, wash and shake spinach dry. Peel and finely dice 1 onion and garlic. Heat 1 tablespoon of oil in a saucepan. Sauté onion and garlic cubes for about 4 minutes until translucent. Add the spinach and stew in a closed pot for about 2 minutes until the spinach has collapsed. Season to taste with salt and nutmeg
2
Peel and finely dice 1 onion. Wash, clean and halve the tomatoes. Wash sage, shake dry. Wash meat, dab dry, season lightly with salt and pepper. Cover with pancetta and spinach. Roll up from the long side, cut into thirds and pin with wooden skewers
3
Bring cream, milk and 700 ml water to the boil. Add butter and about 1 teaspoon salt. Stir in semolina and continue stirring over low heat for 4-5 minutes. Then cover and let it swell for about 15 minutes on the switched off hotplate. Stir 1-2 times in between
4
Heat 2 tablespoons of oil in a frying pan. Fry the rolls in portions all around for about 4 minutes. Remove the rolls, fry the onion cubes and tomatoes briefly in the frying fat. Season with salt and sage, except for a little garnish. Deglaze with stock, loosen frying set, bring to the boil. Season with vinegar. Put the rolls back into the pan, put the lid on and let them simmer for about 5 minutes
5
Season creamy polenta with salt and nutmeg. Arrange polenta, rolls, tomatoes and sauce. Garnish with sage