{"id":15147,"date":"2022-10-06T09:17:29","date_gmt":"2022-10-06T08:17:29","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2022\/10\/06\/polenta-kuchen-mit-wurstfullung\/"},"modified":"2024-11-02T15:28:55","modified_gmt":"2024-11-02T07:28:55","slug":"polenta-kuchen-mit-wurstfullung","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2022\/10\/06\/polenta-kuchen-mit-wurstfullung\/","title":{"rendered":"Polenta Kuchen mit Wurstf\u00fcllung – Polenta Cake with Sausage Filling"},"content":{"rendered":"

Wie schon fr\u00fcher erw\u00e4hnt, m\u00f6gen wir Polenta sehr! Deshalb mache ich diesen Polenta Kuchen mit Wurstf\u00fcllung. Es geh\u00f6rt irgendwie zu meinen Wurzeln, denn meine Mutter kam aus dem Piemonte\/Italien, wo man doch ziemlich oft Polenta kocht. Polenta alleine aber macht noch kein Mahl aus, dazu braucht es etwas deftiges, sossiges. Deshalb habe ich hier einen Polenta Kuchen gebacken, leider ziemlich zeit-intensiv, aber extrem gut! Man kann ihn sehr gut vorbereiten und dann aufbacken. F\u00fcllen kann man ihn mit vielen Sachen, ich habe Spinat, Mozzarella und eine Wurst-Tomatensauce<\/a> gew\u00e4hlt.\u00a0
Man sollte aber den gebackenen Polenta Kuchen 5-10 Minuten stehen lassen, bevor man den Kuchenring abnimmt, denn sonst l\u00e4uft die ganze F\u00fcllung aus.\u00a0<\/p>\n

************<\/p>\n

As mentioned earlier, we like polenta a lot! It belongs somehow to my roots, because my mother came from the Piemonte\/Italy, where one cooks quite often polenta. Polenta alone, however, does not make a meal, it needs something hearty, saussy. Therefore, I have baked a polenta cake, unfortunately quite time-intensive, but extremely good! You can prepare it very well and then bake it. You can fill it with many things, I chose spinach, mozzarella and my sausage tomato sauce<\/a>.\u00a0<\/em>
But you should let the baked polenta cake stand for 5-10 minutes before removing the cake ring, otherwise all the filling will run out.\u00a0<\/em><\/p>\n\n\n

\"Polenta<\/figure>\n\n\n

F\u00fcr 4 Personen:<\/strong>
1 handvoll frischer Blattspinat
1 Mozzarella Kugel
geriebener Parmesan<\/p>\n

F\u00fcr die Sauce:<\/strong>
1\/2 Portion der Italienischen Wurst-Tomaten Sauce kochen<\/a><\/p>\n

F\u00fcr die Polenta:<\/strong>
500 ml Wasser
500 ml Milch
1 TL Salz
300 g grobes Maismehl
30 g Butter<\/p>\n

Wasser und Milch in einem tiefen Topf aufkochen und dann das Salz und das Maismehl einrieseln lassen. Dabei vorzu mit einer Holzkelle mischen. Hitze runterschrauben und bei leichter Hitze unter dauerndem R\u00fchren k\u00f6cheln lassen. Nach ca 10-15 Minuten ist die Masse eingedickt und man r\u00fchrt jetzt die Butter ein.
Eine runde Springform (24 cm Durchmesser) leicht befeuchten und ein richtig zugeschnittenes Backpapier reinlegen, dieses mit Oel bestreichen und die R\u00e4nder auch. Nun die H\u00e4lfte der gekochten Polenta in die Springform giessen. Die Form kurz auf eine Arbeitsfl\u00e4che klopfen, so dass die Polenta sich gl\u00e4ttet. Den Blattspinat dar\u00fcber verteilen, dann den in Scheiben geschnittenen Mozzarella. Nun reichlich Sauce dar\u00fcber geben und glattstreichen. Nun den Rest der Polenta dar\u00fcber geben.<\/p>\n

Da die Polenta jetzt bereits etwas abgek\u00fchlt hat, ist das nicht so einfach, aber man k\u00f6nnte, falls man zwei gleichgrosse Springformen hat, einfach zwei B\u00f6den herstellen und dann den zweiten einfach \u00fcber den gef\u00fcllten Kuchen legen. Das sieht sicher sch\u00f6ner aus. Geriebenen Parmesan \u00fcber den Kuchen streuen und den Kuchen im Ofen bei 180 C Grad ca 30-40 Minuten backen. Unbedingt 5-10 Minuten stehen lassen, bevor der Kuchen aus der Form genommen wird, sonst zerlauft er!<\/p>\n

************<\/p>\n

For 4 Persons:<\/strong><\/em>
1 handful of fresh Spinach<\/em>
1 Mozzarella Cheese Ball<\/em>
grated Parmesan<\/em><\/p>\n

For the Sauce:<\/strong><\/em>
1\/2 Portion of the Italian Sausage Bolognese<\/a><\/em><\/p>\n

For the Polenta:<\/strong><\/em>
500 ml Water<\/em>
500 ml Milk<\/em>
1 tsp Salt<\/em>
300 g coarse Corn Grits<\/em>
30 g Butter<\/em><\/p>\n

Heat the milk and water in a deep pan, then add the salt and slowly add the corn grits, while whisking all the time with a wooden spoon. Reduce the heat and simmer for 10-15 minutes, mixing and whisking all the time. The polenta will thicken. Then add the butter and mix. Wet a 24 cm diameter cake pan and add a baking paper to the bottom. Grease the sides and the baking paper. Now pour half of the cooked Polenta into the cake dish. Bang it onto a working surface to flatten it. Add the spinach leaves and the sliced Mozzarella cheese. And then add the sauce! Now pour the rest of the Polenta on top. <\/em><\/p>\n

As the Polenta has cooled this will not be so easy. You could, if you have two same size cake pans, make two bottoms, then you just put the second one on top of the filled cake. This will make it look nicer. Sprinkle with grated Parmesan and bake in the oven at 180 C for 30-40 minutes. Let rest for 5-10 minutes before removing from the cake pan, to avoid the filling from dripping out!<\/em><\/p>\n\n\n

\"kochen\"<\/figure>\n\n\n\n
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\"einfuellen\"<\/figure>\n\n\n\n
\"Polenta<\/figure>\n\n\n\n
\"Polenta<\/figure>\n\n\n\n
\"Polenta<\/figure>\n\n\n\n
\"aufgeschnitten\"<\/figure>\n\n\n\n
\"Polenta<\/figure>\n\n\n
\n
\"Polenta<\/figure>\n<\/div>\n\n
\n
\"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

Wie schon fr\u00fcher erw\u00e4hnt, m\u00f6gen wir Polenta sehr! Deshalb mache ich diesen Polenta Kuchen mit Wurstf\u00fcllung. Es geh\u00f6rt irgendwie zu meinen Wurzeln,…<\/p>\n","protected":false},"author":5,"featured_media":162557,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[639,1280,124,22,361,402,44,54,21,140,272,273,62,46,278,65,110],"tags":[127,26,50,58,25,111],"class_list":{"0":"post-15147","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-from-around-the-world","8":"category-europa","9":"category-meat","10":"category-vegetables","11":"category-glutenfrei","12":"category-gratin","13":"category-main-dishes","14":"category-italien","15":"category-cheese","16":"category-garlic","17":"category-corn","18":"category-polenta","19":"category-sauce","20":"category-pork","21":"category-spinach","22":"category-tomato","23":"category-sausage","24":"tag-meat","25":"tag-gemuse","26":"tag-main-dish","27":"tag-italien","28":"tag-kaese","29":"tag-sausage","30":"post_format-post-format-gallery"},"yoast_head":"\nPolenta Kuchen mit Wurstf\u00fcllung - Polenta Kuchen mit Wurstf\u00fcllung - Polenta Cake with Sausage Filling[:] - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2022\/10\/06\/polenta-kuchen-mit-wurstfullung\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Polenta Kuchen mit Wurstf\u00fcllung - Polenta Cake with Sausage Filling\" \/>\n<meta property=\"og:description\" content=\"Wie schon fr\u00fcher erw\u00e4hnt, m\u00f6gen wir Polenta sehr! 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