Nourish - Griddled Polenta, Pear and Baby Beet Salad with Blue Cheese Dressing
This is an inviting mix of colour and texture which can be served as a light lunch or in smaller portions as a starter.
If you’ve never cooked Polenta before, check out our previous blog on Polenta Chips which explains how to cook polenta to perfection.
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.
Beetroot is a member of the same family as chard and spinach and you can eat both the root and the leaves. The root is incredibly nutrient-rich, being choc-full of vitamin C, magnesium, folic acid, potassium and fiber, whilst the leaves are packed with calcium, iron and vitamins A and C.
Polenta is naturally gluten free, a great source of carbohydrates and makes a wonderful blank yellow canvas for a multitude of recipes. Small bite-size grilled polenta are a perfect base for an array of tasty appetizers.
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.