Polenta cheese meatballs with salad

Name: Polenta cheese meatballs with salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 l Vegetable broth (instant); 200 g Corn semolina (polenta); 200 g Carrots; 2 stem(s) Parsley; 250 g Low-fat curd; 2-3 TABLESPOONS Mineral water; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Chives; 1 Egg; 7-10 Tbsp (size M); 50 g Pasta cheese (from the bag); 7-10 Tbsp grated nutmeg; 2 tablespoons (10 g each) Oil; 1 small onion; 7-10 Tbsp (about 30 g); 1 tablespoon (10 g) White wine vinegar; 1/2 (approx. 100 g) Head Lollo bianco; several sheets Oak leaf salad

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2 l Vegetable broth (instant)
200 g Corn semolina (polenta)
200 g Carrots
2 stem(s) Parsley
250 g Low-fat curd
2-3 TABLESPOONS Mineral water
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Chives
1 Egg
7-10 Tbsp (size M)
50 g Pasta cheese (from the bag)
7-10 Tbsp grated nutmeg
2 tablespoons (10 g each) Oil
1 small onion
7-10 Tbsp (about 30 g)
1 tablespoon (10 g) White wine vinegar
1/2 (approx. 100 g) Head Lollo bianco
several sheets Oak leaf salad

Directions

1
Bring the stock to the boil, add the corn semolina while stirring and bring to the boil once. Leave to swell for 10-15 minutes at low heat. Stir several times in between. In the meantime, peel and coarsely grate carrots.
2
Wash parsley, dab dry and chop. Mix quark, mineral water, carrots and parsley. Season with salt and pepper. Wash chives, dab dry and cut into small rolls. Knead egg, cheese and chives under the corn semolina.
3
Season to taste with pepper and nutmeg. Form eight meatballs from the mixture and fry on both sides for 3-5 minutes in 1 tablespoon of hot oil. Peel and finely chop the onion. Season vinegar with salt and pepper and add oil.
4
Add diced onion. Season vinaigrette with salt and pepper. Sort the salad, wash and drain well. Pluck into bite-sized pieces. Mix with the vinaigrette. Arrange on plates with two meatballs and the carrot curd.