involtini with polenta

Involtini

First butter with mustard, season with salt and pepper and spread a slice of Parma ham on each. Spread the basil or / and pesto and parmesan on top. Roll up and secure with a toothpick. Sauté briefly in a pan with oil, cook in the oven at 160 ° C for approx. 10-12 minutes and then season again from the outside.

Tomato sauce

Peel the onion, cut it into fine cubes and fry the pieces. Press in the garlic and add the tomatoes and thyme. Season with salt, a pinch of sugar and pepper and let it boil down a little.

Polenta

Bring the broth, butter, thyme, the pressed garlic and turmeric to boil. Add corn semolina slowly while stirring until a creamy mass is formed. Add the grated parmesan, stir in and let the whole thing steep a little. Then remove the thyme and garlic, spread the mixture into a buttered / oiled dish and let it cool. Shortly before completing the other recipe ingredients, throw the mass out of the mold, cut into diamonds or rectangles and fry or reheat in a pan with oil.

Spinach

Cut the onion into cubes and fry it in a pan with a little butter. Add the pressed clove of garlic and add the spinach. Let it heat briefly on low heat until the spinach collapses. Season with salt, nutmeg and pepper.