Beetroot Polenta - A Quick and Easy Lunch
What can I say? When I’m hungry, things just move quickly. I find it the most exhilarating to see how quick I get something from foodie heaven on my plate. I also like to use up things that need using up, hence the beetroot and I mean, look at that colour!
Here’s what I did.
Get about 2 cups of water on the boil and add in 1 cup of grated beetroot. I also added a teaspoon of stock powder (as Polenta is boring without it)
Meanwhile, heat a frying pan onto high and add in the amazing oil that comes with in jar of Meredeth’s Goats Cheese. It’s got the flavour of thyme, garlic and pepper corn through it. This saves wasting it and it is delicious!
Slice large mushrooms into 1/2 cm thick slices (there’s not as much flavour in little mushrooms) Pan fry these big mushrooms until almost burnt (burnished) anywhere before this and you haven’t captured the best that a mushroom can give you. Trust me, and hold your nerve until well and truly burnished!
After burnished, add some cauliflower florets (I part microwaved mine until nearly tender) a sprinkle of pine nuts, I had a handful of chickpeas from something else on the go, but basically, you could add in cherry tomatoes, left over roast veg chopped up, I also added a handful of spinach for greenery.
A pinch of salt and lots of cracked pepper went in at the end with a clove of zested garlic.
When the mushroom and topping is ready, drizzle into the boiling, now pink water and beetroot, enough instant Polenta to come together. Mine was about 3/4 cup of instant polenta. Stir in some parmesan and home made Worcestershire Sauce if you have it. (if not, use bought or a pinch of sugar for balance)
Serve up on a board and top with your beautiful burnished Mushroom, Cauliflower mixture and you are in foodie heaven.
