Polenta topped with spinach cream and beer sausages - Picnic menu

Polenta with spinach cream and beer sausages - Picnic Menu

Welcome to the world of Transylvanian culinary delights! Today, I invite you to discover a recipe that combines tradition with innovation: polenta with spinach cream and beer sausages. This dish is perfect for a picnic, bringing a touch of nostalgia for childhood flavors, but with a modern twist, adapted to current preferences. So, let's get cooking!

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 4

The story behind the recipe

Polenta, this emblematic dish, has deep roots in gastronomy, and in Transylvania, it has been adapted over time according to diverse cultural influences. From simple polenta served with cheese and sour cream to more elaborate versions, like the one we will prepare today, this staple food has managed to win the hearts and taste buds of many generations.

Ingredients

For polenta:
- 300 g coarse cornmeal
- 800 ml - 1 l water
- 1/2 teaspoon salt
- 1-2 tablespoons butter
- 1-2 tablespoons sour cream or full-fat yogurt

For spinach cream:
- 500 g fresh spinach, washed and cleaned
- 200 g sour cream or full-fat yogurt
- 3-4 cloves of garlic or 2-3 fresh garlic stalks
- 2 small onions, finely chopped
- 1-2 tablespoons sunflower oil
- 2-3 eggs
- 100 ml milk
- 1-2 tablespoons starch
- 1 bunch of cherry tomatoes
- 300 g beer sausages or soy sausages
- Salt and pepper to taste
- Optional: rosemary and a bit of mint for a fresh taste

Preparing the polenta

1. Start by boiling water in a large pot, adding the salt. Once the water is boiling, sprinkle in the cornmeal, stirring constantly to avoid lumps.
2. Let the polenta boil, stirring frequently, until it becomes a soft and slightly thicker mixture. It should not be too hard, but creamy.
3. Remove the pot from the heat and incorporate the butter and sour cream or yogurt, mixing well. Let the polenta cool slightly.

Preparing the spinach cream

1. In a saucepan or non-stick skillet, heat the oil and add the finely chopped onion. Sauté the onion over low heat until it becomes translucent, then add the crushed garlic.
2. After a few minutes, add the starch and mix well, then add the milk and sour cream or yogurt. Cook over low heat, stirring continuously, until you obtain a creamy mixture.
3. In a blender, chop the blanched and cooled spinach. Add it to the saucepan and mix well. Season with salt, pepper, rosemary, and mint to taste.
4. Add the eggs, one at a time, stirring constantly, then fold in the whipped egg whites. This step will make the spinach cream fluffy and light.

Assembling and baking

1. Preheat the oven to 180°C. Grease a baking dish with oil.
2. Pour the polenta into the dish, spreading it evenly across the surface. On top, add the spinach cream, ensuring it is evenly distributed.
3. Bake the dish for 15-20 minutes, until it becomes golden and slightly crispy on the surface.

Serving

1. Remove from the oven and let it cool slightly. Cut into portions and serve warm, decorated with fried beer sausages and cherry tomatoes. A fresh green salad on the side will add an extra touch of freshness.

Practical tips

- If you prefer a vegetarian version, replace the beer sausages with soy sausages. They can be fried just as well and bring a delicious flavor to the dish.
- Polenta can be prepared in advance and stored in the refrigerator. You can reheat it in the oven or microwave before serving.
- Use fresh spinach, but frozen spinach is also fine if you don't have any available. Make sure it is well drained after thawing.

Frequently asked questions

1. Can I use another type of cheese instead of sour cream?
Yes, you can replace the sour cream with cottage cheese or feta cheese for a stronger taste.

2. How can I keep the polenta longer?
Polenta keeps well in the refrigerator in an airtight container, but it is recommended to consume it on the same day to enjoy its optimal texture.

3. What drinks pair well with this dish?
A cold beer or a dry white wine pairs perfectly with the flavors of the polenta. Additionally, a herbal tea will add a comforting note.

Nutritional benefits

This recipe is rich in nutrients, thanks to healthy ingredients like spinach, which is an excellent source of vitamins A, C, K, and iron. Polenta is a source of complex carbohydrates, providing long-lasting energy. Using ingredients like yogurt or sour cream adds beneficial probiotics for digestion.

In conclusion

Polenta with spinach cream and beer sausages is not only a delicious dish but also a vivid reminder of culinary traditions. This recipe brings together varied flavors and textures, transforming a simple dish into a true gastronomic experience. I encourage you to try it and enjoy every bite!