Polenta Mealworm Roll

For the polenta, cook the vegetable broth together with the chopped rosemary, stir in the polenta semolina and cook it for 3 minutes with continuous stirring. Remove it from the stir and add the grated parmesan as well as the yolk. Spread out the polenta on a heat-resistant cling film to a square.

For the filling, dry roast the mealworms together with the pecan nuts in a frying pan and afterwards puree them together with the other ingredients from the filling to a smooth paste. Distribute the bulk equally on the spread-out polenta but leave a 2 cm wide stripe on one side. Roll everything carefully with the cling film and cool it down in the fridge for about four hours.

As soon as the roll is cooled down, remove the cling film and cut the roll slanting into about 1 cm think slices. (If the polenta sticks to the knife, put the knife quickly under cold water)

For the soy pepper gravy, boil the red wine down to the half in a pot. Add the soy sauce, the vegetable broth and the pink pepper and let it cook for about 10 minutes. Thicken it with the maize starch.

For the sugar pea bed, chop the shallot and steam it in the butter glassy. Add the sugar peas, season with salt and pepper and steam them as long until they remain slightly crunchy.

Fry the roll slices in a frying pan with a bit of olive oil over medium heat until it gets a golden colour. Serve it on the sugar pea bed and drizzle the gravy over it.