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:
Betty Bossi Koch-Center
How it's done
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.
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.
|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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