Beetroot & polenta slices with fennel & ginger salad

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 494 Kcal, 21g Protein, 54g Carbohydrates, 20g Fat


  • Polenta slices
  • 8 dl water
  • 1 tsp salt
  • a little nutmeg
  • 250 g coarsely ground polenta (Bramata)
  • 150 g grated Parmesan
  • 105 g beetroot spread
  • 100 g raw beetroot, 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 salt
  • a little pepper
  • Fennel & ginger salad
  • 1 tbsp ginger, finely grated
  • 400 g fennel, thinly sliced

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  • 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.
  • Tip:

    Replace the basil with dill.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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