Polenta hearts with curly endive salad

Polenta hearts with curly endive salad

Total: 30 min. | Active: 30 min.
vegetarian, gluten-free, healthy and balanced
Nutritional value / person: 422 kcal
, Fat: 22 g
, Carbohydrate: 39 g
, Protein: 16 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Beetroot polenta

120 g boiled beets, peeled, chopped
1 litre milk water (1/2 milk, 1/2 water)
1 tsp salt
150 g medium-fine polenta
60 g Parmesan, coarsely grated
a little pepper

To fry

oil for frying


3 tbsp white balsamic vinegar
3 tbsp olive oil
¼ tsp salt
a little pepper
300 g curly endive
20 g Parmesan, shaved into strips using a peeler
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How it's done

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Beetroot polenta

Puree the beetroot and milky water, pour into a pan, bring to the boil, season with salt. Stir in the polenta, simmer for approx. 7 mins. over a low heat, stirring constantly to form a thick paste. Stir in the cheese, season. On the back of a baking tray rinsed in cold water, spread the polenta approx. 3 cm thick, allow to cool slightly. Cut out hearts with a cookie cutter.

To fry

Heat the oil in a non-stick frying pan, fry the polenta hearts in batches for approx. 5 mins. on each side.


Whisk the balsamic, oil, salt and pepper in a bowl. Add the salad leaves and cheese, mix, serve with the polenta hearts.

Good to know
Tip: Roughly cut the remainder of the polenta into pieces, stir fry in the frying pan for approx. 5 mins. Scatter on top of the salad.

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