for 4 person

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

Salad

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

How it's done

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.

Salad

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

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