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Beetroot & polenta slices with fennel & ginger salad
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 494
  • Fat about 20g
  • Carbohydrates about 54g
  • Protein about 21g
This is needed
This is needed for 4 people
Polenta slices
  • a little nutmeg
  • 8 dl water
  • 1 tsp salt
  • 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 pepper
  • a little salt
Fennel & ginger salad
  • 400 g fennel, thinly sliced
  • 1 tbsp ginger, finely grated
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And that's how it's done
And that's 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.