Name: Polenta ‘thaler’ with apple chutney
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: modern

Polenta ‘thaler’ with apple chutney

Main course with South Tyrolean Golden Delicious apples

Difficulty: medium

Preparation time: 45 min

Baking/cooking time: 30 min

Style: modern

Apple: Golden Delicious

Ingredients

75 g polenta
1/4 l vegetable stock
35 g hard cheese with South Tyrolean seal of quality (e.g. Alta Badia)
1 pinch of freshly grated nutmeg
salt and pepper
oil for browning
250 g South Tyrolean Apples, Golden Delicius
50 g onions
1 small piece of ginger
25 g sugar
1/4 tsp mustard seeds
50 ml apple vinegar
1 dash of port
1 sprig rosemary
1 tsp lemon juice
Garnish: fresh rosemary

150 g polenta
1/2 l vegetable stock
70 g hard cheese with South Tyrolean seal of quality (e.g. Alta Badia)
1 pinch of freshly grated nutmeg
salt and pepper
oil for browning
500 g South Tyrolean Apples, Golden Delicius
100 g onions
1 small piece of ginger
50 g sugar
1/2 tsp mustard seeds
100 ml apple vinegar
1 dash of port
2 sprigs rosemary
1 tsp lemon juice
Garnish: fresh rosemary

300 g polenta
1 l vegetable stock
140 g hard cheese with South Tyrolean seal of quality (e.g. Alta Badia)
1 pinch of freshly grated nutmeg
salt and pepper
oil for browning
1 kg South Tyrolean Apples, Golden Delicius
200 g onions
1 piece of ginger
100 g sugar
1 tsp mustard seeds
200 ml apple vinegar
1 dash of port
4 sprigs rosemary
2 tsp lemon juice
Garnish: fresh rosemary

Cheese polenta ‘thaler’ with apple chutney

Preparation

Bring the vegetable stock to the boil. Stir in the polenta and simmer for a few minutes. Grate and stir in the cheese until it is melted with the polenta. Season the polenta with freshly grated nutmeg, salt and pepper.

Spread polenta on a piece of baking paper approx. 2 cm thick and leave to cool completely.

Finely dice the apples. Chop the onions and ginger. Add the rosemary and mustard seeds. Mix with sugar and simmer. Place in a saucepan and bring to the boil. Deglaze with the port and then add apple vinegar and lemon juice. Reduce the chutney for about 30 minutes until the liquid has evaporated. Put aside and leave to cool.

Cut the polenta’ into rounds. Heat some oil in a frying pan and fry the disks crispy on both sides.

Serve with apple chutney and fresh rosemary.

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