An easy-to-make holiday cheesy polenta dish featuring robust colors and flavors.
Fresh Polenta with Roasted Beets
Servings
4 Servings
Ingredients
- 2 large whole unpeeled beets
- 4 tablespoons olive oil
- Kosher salt
- 3 cups frozen corn
- 1 cup canned sweet corn
- ½ cup heavy cream
- ½ cup Tnuva Butter
- ½ cup Tnuva Parmesan Cheese
- Fresh thyme
Instructions
- Preheat oven to 425°F. Place the beets onto a baking tray lined with baking paper. Roast them for about 40 minutes until they are soft, though this depends on the size of the beets. Remove from the oven and remove the peels. Cut into small cubes. Season with salt and olive oil.
- Put the frozen corn into a blender and grind well. Transfer into a pot and add the heavy cream, butter and Parmesan cheese. Bring this mixture to a boil over a small flame until the corn is softened. Remove from the heat.
- Transfer the polenta into a serving dish. Top with the beet cubes. Season with thyme and sprinkle some grated Parmesan. Serve warm.
When do you add the sweet corn?
When do you add the cup of sweet corn?