Chef Yollly
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Polenta with Beetroot and Goat Cheese
Quick Meals · 15 min
You're viewing a translation. Original:
9
steps
13
ingredients
1
like
Polenta with Beetroot and Goat Cheese
Quick Meals · 15 min
1 like
You're viewing a translation. Original:
Chef Yollly
Recipe manager in your pocket!
About this Recipe
Delicate creamy polenta with warm beetroot, soft goat cheese, and crunchy pumpkin seeds. Balsamic vinegar highlights the natural sweetness of beetroot, while spinach adds freshness and balances the flavor.
Kitchenware
Frying Pan
Scales
Stove
Pot
Ingredients
13 ingredients
Servings
1
390 kcal
Calories
15 g
Protein
17 g
Fat
45 g
Carbs
baby spinach
20 g
23 kcal · 2.9g protein · 0.4g fat · 3.6g carbs · per 100g
cooked or roasted beetroot
90 g
43 kcal · 1.6g protein · 0.2g fat · 9.6g carbs · per 100g
fine sea salt
0.8 g
0 kcal · 0g protein · 0g fat · 0g carbs · per 100g
water
180 ml
0 kcal · 0g protein · 0g fat · 0g carbs · per 100g
2.5% milk
70 ml
42 kcal · 3.4g protein · 1g fat · 5g carbs · per 100g
cornmeal
45 g
362 kcal · 7g protein · 3g fat · 76g carbs · per 100g
butter
5 g
717 kcal · 0.9g protein · 81.1g fat · 0.1g carbs · per 100g
olive oil
3 g
884 kcal · 0g protein · 100g fat · 0g carbs · per 100g
pepper
NaN to taste
251 kcal · 10.4g protein · 3.3g fat · 64.8g carbs · per 100g
fine salt
0.4 g
0 kcal · 0g protein · 0g fat · 0g carbs · per 100g
balsamic vinegar
5 g
88 kcal · 0.5g protein · 0g fat · 17g carbs · per 100g
pumpkin seeds
7 g
559 kcal · 30g protein · 49g fat · 11g carbs · per 100g
crumbled goat cheese
35 g
364 kcal · 22g protein · 30g fat · 3.8g carbs · per 100g
Instructions
9 steps
Step 1
2 ingredients
Cut the cooked or roasted beetroot into small cubes about 1–1.5 cm. Rinse the spinach and pat dry well.
baby spinach
cooked or roasted beetroot
Step 2
3 ingredients
In a small saucepan, mix water and milk, add 0.8 g salt, and bring almost to a boil.
fine sea salt
water
2.5% milk
Step 3
1 ingredient
Gradually sprinkle in the cornmeal, stirring constantly with a whisk to prevent lumps. Reduce heat to low.
cornmeal
Step 4
Cook the polenta until done, stirring regularly. Quick-cooking cornmeal will take about 5–7 minutes, for regular cornmeal refer to package instructions. Add a bit of hot water if needed—the polenta should stay tender and creamy, not thick and dry.
Step 5
1 ingredient
Remove the polenta from heat, add butter, and stir until smooth. Cover with a lid and let rest for 1–2 minutes.
butter
Step 6
3 ingredients
Heat a non-stick pan with olive oil. Add the beetroot, 0.4 g salt, and a little black pepper. Warm over medium heat for about 1–2 minutes, stirring gently.
olive oil
pepper
fine salt
Step 7
1 ingredient
Add balsamic vinegar to the beetroot, stir and heat for another 20–30 seconds. Remove from heat. The beetroot should remain as whole juicy pieces.
balsamic vinegar
Step 8
1 ingredient
Toast the pumpkin seeds in a dry pan for about 1–2 minutes until a light nutty aroma appears.
pumpkin seeds
Step 9
1 ingredient
Spread the warm polenta on a plate in a wide layer. Top with warm beetroot, spinach leaves, and small pieces of goat cheese. Sprinkle with toasted pumpkin seeds.
crumbled goat cheese
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