Fried Polenta with Beetroot

Ingredients

• 600 ml Vegetable Broth
• 150 g cornmeal (instant)
• 2 tbsp freshly chopped herbs (e.g., tarragon and thyme)
• 2 Tbsp grated Parmesan
• Nutmeg (freshly grated)
• olive oil (for the baking sheet)
• 500 g fresh beetroot
• 3 shallots
• 1 tbsp plant oil
• 400 ml Vegetable broth
• 2 cloves of peppercorns
• 1 stick of cinnamon
• Salt
• pepper (ground)
• a splash of lemon juice
• sugar
• olive oil (for frying)
• 40 g sour cream

Instructions

1. 1.

   Bring the vegetable broth to a boil in a pot. Add the cornmeal while stirring, let it thicken and simmer for about 5 minutes with occasional stirring. Remove from heat, fold in herbs and Parmesan, season with nutmeg. Brush an oven tray with oil, spread the polenta mixture into a 1–2 cm thick layer, and let cool for at least 30 minutes.

2. 2.

   Peel and cube the beetroot. Quarter the shallots and sauté them in hot oil in a pot. Add the beetroot, cook briefly, then deglaze with broth. Add spices and simmer gently for about 15 minutes. Season with salt, pepper, lemon juice and a pinch of sugar.

3. 3.

   Cut the cooled polenta into diamonds or rectangles. Fry each piece in hot olive oil until golden brown on both sides. Keep the fried pieces warm in a 70 °C oven.

4. 4.

   Arrange beetroot cubes on plates, add a dollop of sour cream to each, and serve with the fried polenta squares.