Balsamic roulades with polenta stars: great roll

Keep rollin’ rollin’ rollin’ rollin’! This home cooking classic is never wrapped crookedly, but always rolled up smoothly. Roulades are simply delicious because they contain lots of hearty delicacies. In addition to the traditional variant with gherkins and mustard, we want to show you the rolled-up meat in a completely new twist: Curtain up for our balsamic roulades with polenta stars.

The core of the mini roulades consists of juicy Serrano ham, spicy sage and fruity dates. What an elegant combination! But it gets even better when the meat rolls meet the thick, sweet and sour-tasting balsamic vinegar sauce. Hearty polenta stars are also available as a filling side dish. Did we promise too much? Let’s get to the roulades. It can be rolled!

by the way: Instead of pork, our balsamic roulades also taste wonderful with beef, veal, lamb, turkey or duck.

Speaking of beef: Here are three hearty ideas for what you can conjure up with it:

Suya street food from West Africa with a dip bowl and vegetable strips on a slate plate.  Top view.


2 hrs 15 Min.


What, still not enough of roulades? Then you should ours Asia-Rouladen definitely test. Also with them Cordon-bleu-Rouladen mit Apples we’re definitely not saying no. And if you want to make roulades like a real music star, then we recommend this recipe Rouladen à la Sido. No matter what you decide: Enjoy your roulades!

Hearty balsamic roulades with crispy polenta stars


Do you need a roulade recipe with a new twist? Do we have! Our balsamic roulades with polenta stars can be tasted.

Caramelized butter with red onions


  1. For the polenta, first boil milk and 250 ml water in a saucepan. Sprinkle in the polenta and let it swell for about 5 minutes while stirring. Remove from the heat and let cool slightly. Mix in the Parmesan and egg yolks. Season with salt, pepper and nutmeg. Grease a large, shallow bowl with 1 tablespoon butter. Spread polenta about 3 cm high and leave to cool (can be made up to 1 day in advance, then cover with foil).

  2. Wash the sage and pluck off the leaves. Pound the schnitzel flat with a meat mallet. Top each schnitzel with 1 slice of ham, some sage and 2 dates. Roll up and secure with small wooden skewers. Heat 3 tbsp oil. Fry the roulades all over. Season with salt and pepper and place in an ovenproof dish. Cover and cook in a preheated oven (electric stove: 200 degrees, fan: 180 degrees, gas: level 3) for about 25 minutes.

  3. Peel the garlic, dice finely and sauté in the pan in the fat. Pour in the veal stock and bring to the boil. Add vinegar, let the sauce boil down a bit. Thicken with sauce thickener if you like, season with salt and pepper.

  4. Cut out stars (or circles) from the polenta. In 2 tablespoons hot butter of…

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