{"id":5797,"date":"2024-05-21T12:31:08","date_gmt":"2024-05-21T12:31:08","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=5797"},"modified":"2024-07-02T10:05:23","modified_gmt":"2024-07-02T10:05:23","slug":"recette-polenta-au-curcuma-et-a-lortie","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-polenta-au-curcuma-et-a-lortie","title":{"rendered":"Recette Polenta au curcuma et \u00e0 l’ortie"},"content":{"rendered":"
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Polenta mit Kurkuma und Brennnessel, Tomaten-Thymian-Sauce und Oregano\u00f6l<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Rezept von Yoann Hue im Restaurant \"Der Vierte K\u00f6nig\" in K\u00f6ln<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Polenta\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Foto von Yoann Hue<\/em><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Zutaten f\u00fcr 12 Personen (Fingerfood-Portionen)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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F\u00fcr die Kurkuma-Polenta:<\/p>

  • 125 g Wasser<\/li>
  • 125 g Milch<\/li>
  • 2 g Salz<\/li>
  • 1\/2 TL Kurkuma<\/li>
  • Pfeffer aus der M\u00fchle<\/li>
  • 45 g Maisgrie\u00df f\u00fcr Polenta<\/li>
  • 25 g Parmesan, gerieben<\/li><\/ul>

    F\u00fcr die Brennnessel-Polenta:<\/p>

    • 125 g Wasser<\/li>
    • 125 g Milch<\/li>
    • 2 g Salz<\/li>
    • 100 g Brennnesselbl\u00e4tter, blanchiert<\/li>
    • 90 g Maisgrie\u00df f\u00fcr Polenta<\/li>
    • 50 g Parmesan, gerieben<\/li><\/ul>

      Brennnesselspinat<\/p>

      • 300 g Brennnesselbl\u00e4tter, blanchiert<\/li>
      • 1 Schalotte<\/li>
      • 1 EL Butter<\/li>
      • Salz\/Pfeffer\/Muskatnu\u00df<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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        Tomaten-Thymian-Sauce<\/span><\/p>

        • 3 EL Oliven\u00f6l<\/li>
        • 1 Zwiebel<\/li>
        • 2 Knoblauchzehen<\/li>
        • 500 g Tomaten<\/li>
        • 1 Bouquet garni (1 Lauchgr\u00fcn, 1 Lorbeerblatt, 1 Strau\u00df Thymian)<\/li>
        • 2 EL fein gehackter Thymian<\/li>
        • Meersalz, Pfeffer aus der M\u00fchle<\/li><\/ul>

          Oregano\u00f6l<\/p>

          • 30 g Oreganobl\u00e4tter (Dost)<\/li>
          • 60 g Sonnenblumen\u00f6l<\/li>
          • Salz<\/li><\/ul>

            Deko<\/span><\/p>

            • frittierte Brennnesselbl\u00e4tter und -bl\u00fcten<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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              Zubereitung des Rezeptes<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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              F\u00fcr die Tomatensauce, die Zwiebel fein schneiden und die Knoblauchzehen hacken. In einem Topf mit Oliven\u00f6l anbraten. Die gehackten frischen Tomaten und das Bouquet garni hinzuf\u00fcgen. 30 Min. k\u00f6cheln lassen. Das Bouquet garni herausnehmen. Die So\u00dfe mixen und durch ein Haarsieb streichen. Salzen, pfeffern und den gehackten Thymian hinzuf\u00fcgen.<\/span><\/p>

              F\u00fcr die Polenta, eine Terrine mit Plastikfolie auslegen. Wasser, Milch und Salz in einen Topf geben. Zum Kochen bringen und dann die Polenta hinzuf\u00fcgen. Unter R\u00fchren mit einem Schneebesen einige Minuten k\u00f6cheln lassen. Den Parmesan dazugeben, vermischen und abschmecken. Die Terrine zur H\u00e4lfte f\u00fcllen und glatt streichen.<\/p>

              Die Brennnesselbl\u00e4tter einige Minuten blanchieren, abschrecken, abtropfen lassen und fein hacken. Wasser, Milch und Salz in einen Topf geben. Aufkochen lassen. Die Brennnesseln mit der kochenden Fl\u00fcssigkeit fein p\u00fcrieren und zur\u00fcck in den Topf geben. Nochmals zum Kochen bringen und dann die Polenta hinzuf\u00fcgen. Unter R\u00fchren mit einem Schneebesen einige Minuten k\u00f6cheln lassen. Den Parmesan dazugeben, vermischen und abschmecken. Die Terrine f\u00fcllen und glatt streichen. 2 Stunden im K\u00fchlschrank aufbewahren.<\/p>

              Polenta aus der Form l\u00f6sen und in 1 cm dicke Scheiben schneiden. Mit Dampf aufw\u00e4rmen.<\/p>

              F\u00fcr den Brennnesselspinat die Brennnesselbl\u00e4tter einige Minuten blanchieren (k\u00fcrzer als bei Polenta), abschrecken lassen, abtropfen lassen und dann grob hacken. Die Schalotte hacken und in einem Topf in Butter anschwitzen. Die Brennnesselbl\u00e4tter dazugeben und mit Salz, Pfeffer und Muskatnuss w\u00fcrzen.<\/span><\/p>

              F\u00fcr das Oregano\u00f6l die Oreganobl\u00e4tter fein hacken, mit dem \u00d6l fein p\u00fcrieren und mit Salz w\u00fcrzen.<\/p>

              Legen Sie die verschiedenen Zutaten auf kleine Teller an, wie Sie auf dem Foto sehen k\u00f6nnen.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

              Polenta au curcuma et \u00e0 l’ortie, sauce tomate au thym et huile d’origan Recette de Yoann Hue au restaurant “Der Vierte K\u00f6nig” \u00e0 Cologne (Allemagne) Photo de Yoann Hue Ingr\u00e9dients pour 12 personnes (portions amuse-bouche) Pour la polenta au curcuma : 125 g d\u2019eau 125 g de lait 2 g de sel 1\/2 c. \u00e0 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","ocean_post_layout":"full-screen","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"on","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"off","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"on","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","iawp_total_views":32,"footnotes":""},"class_list":["post-5797","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Polenta au curcuma et \u00e0 l'ortie - 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