Nourish - Griddled Polenta, Pear and Baby Beet Salad with Blue Cheese Dressing
This griddled polenta dish is an inviting mix of colour and texture which can be served as a light lunch or in smaller portions as a starter.
This recipe serves 4.
- Wrap the beetroot in tinfoil and bake in a medium oven for about 20 minutes.
- Peel, trim and quarter the beetroot once cooked.
- Mix the cheese and yoghurt by mashing with a fork.
- Quarter the pears and remove their cores.
- Slice the polenta into portions with a knife or pastry cutter.
- Heat a cast-iron griddle pan on a medium to high heat. Place the polenta slices and pear quarters on the pan and let them sear before turning.
Don’t overcook the pears; remove them as soon as they take on the coloured stripes from the pan.
- Once the polenta is seared, remove from the pan and arrange on a plate with the rest of the ingredients.
- Sprinkle with chopped walnuts and serve warm or cold with the blue cheese dressing.
This griddled polenta, pear and baby beet salad is a breeze to make. Bulk it out with additional salad for a more satiating meal or make it as a side dish. Polenta is a nice change from the usual cheese with bread or crackers, don’t you think?
If you’re unsure what polenta actually is, let me explain.
Polenta is a dish made from maize or cornmeal (flour).
You cook the flour in water until it forms into a thick porridge consistency. Ta-da! This is polenta. Then serve it hot or allow to cool.
A bonus point for Polenta is that it’s naturally gluten-free. Additionally, it’s a great source of carbohydrates and is a wonderful blank yellow canvas for a multitude of recipes. Grilled polenta bites are a perfect base for an array of tasty appetizers. And as this griddled polenta salad recipe shows, it goes great with cheese!
Polenta is a useful alternative to potatoes or pasta, and there are options to use it as a pizza base or cut into squares or rectangles to fry or grill. If you’ve never cooked Polenta before, check out our previous blog on Polenta Chips. Here we explain how to cook polenta to perfection.
Beetroot is a member of the same family as chard and spinach. Both the root and the leaves are edible and incredibly nutrient-rich. The roots are choc-full of vitamin C, magnesium, folic acid, potassium and fibre. They’re delicious when juiced, roasted, shredded or even pickled.
The leaves are packed with calcium, iron and vitamins A and C. Easily make a salad with these greens or add them to a juice.