John Myers
Contents
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Ingredients
polenta
- 125 g Instant polenta
- 3 tablespoon Chopped parsley
- 20 g Freshly grated Parmesan
- Salt and pepper
- 80 g Ricotta double cream
- 1 tablespoon Hot paprika powder
- 1 Garlic clove chopped
- 3 tablespoon Extra virgin olive oil
- .
tomato sauce
- 400 g Chunky tomatoes
- 1 Spring onion stick
- 1 Knickle toe
- 1 Chili
- 1 Clementine fresh
- 1 tablespoon Extra virgin olive oil
- Salt and pepper
- 1 Rosemary sprig
Instructions
polenta
- Cook the polenta according to the instructions on the packet. Let cool a little, add the Parmesan and chopped parsley and mix well. Season to taste with salt and pepper.
- Put the ricotta in a sieve and preferably let it drain overnight. Then mix the ricotta with the chopped garlic and paprika powder and add a little salt and pepper to taste.
- Shape the polenta dough into balls with one tablespoon each. Hollow out the balls with your finger and fill with the ricotta. Seal with a little polenta batter and shape into balls again.
- Place the balls on a greased baking sheet, pour over the olive oil and bake in the preheated oven at 200 ° above and under heat for about 25 minutes. Turn the balls in between.
tomato sauce
- Cut the spring onion into rings. Chop the garlic and chilli. Braise these ingredients with the olive oil. Add the tomatoes and the juice of the clementine. Simmer with a sprig of rosemary for 25 minutes.
Nutrition
Serving: 100gCalories: 179kcalCarbohydrates: 4.8gProtein: 3.1gFat: 16.6g
