Polenta with blue cheese, rocket and roast beetroot

Recipe from: 4/15/1998 12:00:00 AM
Ingredients 10
Servings 4
Time

Ingredients

  • 200
    ml
    water
  • 200
    ml
    milk
  • 150
    ml
    cream
  • 1
    garlic clove
  • salt and milled pepper
  • 75
    ml
    polenta
  • 125
    g
    blue cheese
  • rocket leaves
  • roast beetroot (see tips)
  • olive oil
 

Method

 
Bring the water, milk and 100 ml (2/5 cup) of the cream to boil. Add garlic, salt and pepper to taste and simmer for a few minutes. Whisk in polenta and cook for 5 to 10 minutes over low heat, whisking well. Add cheese and remaining cream. Cook for 5 minutes, or until thick and bubbling, then pour into a 22 cm diameter dish and leave to cool. Slice polenta into wedges, place on plates and top with rocket leaves and roast beetroot. Sprinkle with olive oil.
 

Read more on: starch  |  roast
 

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