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.



  1. Wrap the beetroot in tinfoil and bake in a medium oven for about 20 minutes.
  2. Peel, trim and quarter the beetroot once cooked.
  3. Mix the cheese and yoghurt by mashing with a fork.
  4. Quarter the pears and remove their cores.
  5. Slice the polenta into portions with a knife or pastry cutter.
  6. 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.
  7. Once the polenta is seared, remove from the pan and arrange on a plate with the rest of the ingredients.
  8. 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.

Biona Polenta

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.

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