Puteninvoltini to lemon-thyme polenta
easy
35 mins
35 mins
Ingredients
- 1 Turkey escalope (approx. 150 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON pesto alla genovese
- 1 washer Parma ham
- 2 TABLESPOONS Olive oil
- 100 ml Vegetable broth
- 1/8 l Milk
- 1/2 TABLESPOON Butter
- 50 g Corn semolina (polenta)
- 2 stem(s) Thyme
- 7-10 Tbsp grated nutmeg
- 1 TEASPOON Lemon juice
- 150 g Tomatoes
- 1 TABLESPOON Wine vinegar
- 1 pinch Sugar
- 1 Spring onion
- 7-10 Tbsp wooden skewers
Directions
- 1
Wash the meat, dab dry and season with salt and pepper. Smooth 1 tablespoon pesto on the escalope and place ham on top. Roll into a roulade and fix with a wooden skewer. Heat 1 tbsp. oil in a frying pan and fry the rolls for approx. 5 minutes, turning them over.
- 2
Pour in the stock and braise in the closed pan for another 10 minutes. Meanwhile, bring the polenta to the boil with milk and 1/8 litre of water. Add butter and about 1/4 teaspoon salt. Stir in semolina. Stir for about 5 minutes at low heat.
- 3
Continue to cook for a further 15 minutes on the switched off hotplate. Wash the thyme, shake dry, pluck leaves from the stalks. Season polenta with nutmeg, lemon juice and thyme. For the salad, wash, clean and coarsely dice the tomatoes.
- 4
Season with vinegar, sugar, salt and pepper. Fold in 1 tablespoon of oil. Clean and wash spring onion and cut into thin rings. Add spring onion and vinaigrette to the tomatoes and fold in. Cut the roulade into slices.
- 5
Arrange roulade, polenta and tomato salad on plates.
Nutrition Facts
750 kcal
47 g
39 g
48 g
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