Polentapudding with paprika filling and spinach cream sauce

Name: Polentapudding with paprika filling and spinach cream sauce
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 175 g Polenta (corn semolina); 1 red, green and yellow; 7-10 Tbsp Sweet pepper; 150 g Gouda cheese; 3 Eggs (size M); 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2 TABLESPOONS Breadcrumbs; 250 g Spinach; 1 Onion; 1 TABLESPOON Butter or margarine; 200 g Whipped cream; 1/8 l clear broth (instant); 1-2 TABLESPOONS Sauce thickener; 7-10 Tbsp curly parsley to the; 7-10 Tbsp Garnish; 7-10 Tbsp Grease

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
175 g Polenta (corn semolina)
1 red, green and yellow
7-10 Tbsp Sweet pepper
150 g Gouda cheese
3 Eggs (size M)
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2 TABLESPOONS Breadcrumbs
250 g Spinach
1 Onion
1 TABLESPOON Butter or margarine
200 g Whipped cream
1/8 l clear broth (instant)
1-2 TABLESPOONS Sauce thickener
7-10 Tbsp curly parsley to the
7-10 Tbsp Garnish
7-10 Tbsp Grease

Directions

1
Boil 1/2 litre of water with a little salt and nutmeg. Add polenta while stirring and let it swell for about 5 minutes with the stove turned off, stirring from time to time. Let polenta cool down a little.
2
Clean, wash and chop the peppers. Grate cheese, separate eggs. Mix egg white, paprika cubes and cheese and season with salt and pepper. Stir egg yolk into the polenta and season with salt, pepper and nutmeg.
3
Grease a pudding mould (approx. 1 1/2 litres capacity) and sprinkle with the breadcrumbs. Pour polenta mass (except for a few tablespoons) into the mould and press it up at the sides. Put the paprika filling in the middle and cover with the remaining polenta mass.
4
Put the lid also greased and sprinkled with breadcrumbs on the mould and place the mould in a high pot. Carefully pour on enough water to reach about 2 cm below the edge of the mould.
5
Bring water to the boil, cover and simmer gently over a low heat for about 1 1/2 hours. Then let it simmer for 15 minutes with the stove switched off. Meanwhile, sort the spinach, remove the coarse stalks and wash the spinach thoroughly.
6
Peel and finely dice the onions. Melt the fat in a pot. Fry the onions in it until transparent. Add dripping wet spinach and let it collapse at medium heat. Deglaze with cream and stock.
7
Bring to the boil and simmer at medium heat for about 5 minutes. Remove the pan from the heat and finely puree the spinach-cream mixture with the cutting stick of the hand mixer. Then stir in the sauce thickener and bring the sauce to the boil again, season with salt and pepper and keep warm.
8
Take the pudding mould out of the water bath and let it rest for about 5 minutes. Open the mould and carefully loosen the pudding by the rim with a knife and turn it over onto a plate. Serve with the spinach cream sauce.
9
Serve garnished with parsley.