for 4 person

Polenta slices

8 dl	water
1 tsp	salt
a little	nutmeg
250 g	coarsely ground polenta (Bramata)
150 g	grated Parmesan
105 g	beetroot spread
100 g	raw beetroots, blanched, thinly sliced
a little	pepper
a little	clarified butter

Lemon vinaigrette

1	organic lemon, use grated zest and juice
1 tbsp	olive oil
2 tbsp	basil, finely chopped
a little	salt
a little	pepper

Fennel & ginger salad

400 g	fennel, thinly sliced
1 tbsp	ginger, finely grated

How it's done

Polenta slices

Bring the water to the boil with the salt and nutmeg. Add the sweetcorn, simmer for approx. 10 mins. over a very low heat, stirring occasionally, allow to cool a little. Stir in the parmesan, beetroot spread and sliced beetroot, season. Spread the polenta into a rectangle approx. 3 cm thick on the back of a baking tray that has been rinsed in cold water, allow to cool, then cut into equal-sized pieces. Heat the clarified butter in a non-stick frying pan. Fry the polenta slices in batches over a medium heat until golden brown, keep warm.

Lemon vinaigrette

In a bowl, mix the lemon zest, lemon juice, oil and basil, season and refrigerate.

Fennel & ginger salad

Mix the fennel and ginger with the vinaigrette. Serve with the polenta slices.

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