Recipes

Crispy polenta with scarlet runner bean hummus

  • #Vegetarian
Difficulty level: easy
  • 40 Min.Preparation time
  • 4Portions

Dough

  • spring roll pastry (or strudel dough)
  • 1 egg (for brushing the dough)
  • frying oil

Filling

  • 250 g Steirerkraft 1-minute polenta, fine-grain
  • 600 ml vegetable stock
  • salt, pepper
  • nutmeg (grated)
  • 2–3 carrots
  • 1/2 celery
  • 40 g Steirerkraft pumpkin seeds, chopped
  • 100 g sour cream
  • 100 g cream cheese
  • chives

Scarlet runner bean hummus

  • 250 g Steirerkraft scarlet runner beans PDO, ready-to-eat
  • salt, pepper
  • Steirerkraft pumpkin seed oil PGI
  • Steirerkraft tomato vinegar
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Preparation

  1. Bring the vegetable stock to the boil, season and stir in the polenta. Keep stirring the mixture over a low temperature until it thickens and then leave to cool.
  2. Peel the carrots and celery and cut into small cubes. Blanche in boiling salted water until al dente, then sieve and leave to cool.
  3. Season the scarlet runner beans with salt, pepper, tomato vinegar and pumpkin seed oil and then purée with a hand-held blender. The mixture can also be pressed through a fine sieve with a spatula to create a particularly fine blend.
  4. Stir the cooled polenta mixture with the diced vegetables, chopped pumpkin seeds, sour cream, cream cheese and chives. Lay out the spring roll pastry and add 2-3 tablespoons of the polenta mixture into the centre of each sheet. Then fold the bottom corner followed by the sides into the centre. Brush the top corner with egg and roll the pastry up tight. Deep fry the polenta rolls in hot oil at approx. 150 °C.
  5. When serving, spread some of the scarlet runner bean hummus onto the plate (e.g. with a serrated spatula). Garnish with the marinated tomatoes, slice the polenta rolls on the diagonal and serve.
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Tomato vinegar Premium

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Pumpkin seeds coarsely chopped

The purest flavour of pumpkin seeds in its finest form!…
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1-minute-polenta fine-grain

Count to 60, keep stirring with a spoon and its…
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Scarlet runner beans ready-to-eat

Scarlet runner beans a small miracle of nature! These Queens…
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€ 3,49 – € 17,00 incl. VAT., excl. Shipping costs
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Pumpkin seed oil Premium

Styrian pumpkin seed oil PGI made from sun-ripened pumpkins by…
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Crispy polenta with scarlet runner bean hummus

Difficulty level: easy
  • 40 Min. Preparation time
  • 4 Portions

Dough

  • spring roll pastry (or strudel dough)
  • 1 egg (for brushing the dough)
  • frying oil

Filling

  • 250 g Steirerkraft 1-minute polenta, fine-grain
  • 600 ml vegetable stock
  • salt, pepper
  • nutmeg (grated)
  • 2–3 carrots
  • 1/2 celery
  • 40 g Steirerkraft pumpkin seeds, chopped
  • 100 g sour cream
  • 100 g cream cheese
  • chives

Scarlet runner bean hummus

  • 250 g Steirerkraft scarlet runner beans PDO, ready-to-eat
  • salt, pepper
  • Steirerkraft pumpkin seed oil PGI
  • Steirerkraft tomato vinegar
Warenkorb Icon Shop products online

Preparation

  1. Bring the vegetable stock to the boil, season and stir in the polenta. Keep stirring the mixture over a low temperature until it thickens and then leave to cool.
  2. Peel the carrots and celery and cut into small cubes. Blanche in boiling salted water until al dente, then sieve and leave to cool.
  3. Season the scarlet runner beans with salt, pepper, tomato vinegar and pumpkin seed oil and then purée with a hand-held blender. The mixture can also be pressed through a fine sieve with a spatula to create a particularly fine blend.
  4. Stir the cooled polenta mixture with the diced vegetables, chopped pumpkin seeds, sour cream, cream cheese and chives. Lay out the spring roll pastry and add 2-3 tablespoons of the polenta mixture into the centre of each sheet. Then fold the bottom corner followed by the sides into the centre. Brush the top corner with egg and roll the pastry up tight. Deep fry the polenta rolls in hot oil at approx. 150 °C.
  5. When serving, spread some of the scarlet runner bean hummus onto the plate (e.g. with a serrated spatula). Garnish with the marinated tomatoes, slice the polenta rolls on the diagonal and serve.
Print recipe
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