Wild Herbs Polenta

INGREDIENTS (for 4 persons)

150 g spinach 

150 g (wild) herbs (eg. 1 bunch of wild garlic, parsley, chives)

2-3 small twigs of fresh rosemary

1 shallot or red onion

1 L Vegetable Stock

sea salt, black pepper 

250 g instant polenta

3 tbsp extra virgin olive oil

1 tsp coriander seeds

1 bunch of sage

2 tsp brown mustard seeds 

METHOD

1. Preheat the oven to 200°C. Grease a springform pan (Ø 24 cm). Wash the spinach and the herbs (except for the sage) and shake until dry. Roughly chop the herbs and the spinach. Peel and finely dice the shallot. 

2. Boil up the vegetable broth and add some extra salt. Stir in the polenta and whisk it continuously at low heat until it thickens (just a couple of minutes). Put it aside.

3. Heat 1 tbsp olive oil in a pan and sauté the herbs and spinach at low heat until they collapse. Season the herbs with salt and pepper, and gently fold them into the polenta. 

4. Pour the polenta into the spring form and bake it for about 20 minutes until it is slightly crispy on the outside and creamy on the inside. 

5. In the meantime, wash the sage and gently dab it dry. Roughly grind the coriander seeds. Wipe out the pan you used for the herbs before, heat the remaining 4 tbsp of olive oil and fry the sage at medium heat until crispy. Move them on kitchen paper.

6. Now, add the coriander and mustard seeds into the pan to the oil and shortly let them fry. Spread the sage and the spicy oil on the baked polenta and let it cool a bit before cutting and serving.

Serve with fresh, mixed salad or vegetable balls.