Polenta with Fourme d’Ambert AOP

Polenta with Fourme d’Ambert AOP La Réserve des Crémiers, Brussels sprouts and beetroot.

Serves 4

Ingredients:

200 g Fourme d’Ambert AOP La Réserve des Crémiers, 150 g polenta, 2 teaspoons sea salt,

20 g butter, Brussels sprouts, beetroot.

Bring 1 L water to the boil, then add the butter, sea salt and Fourme d’Ambert AOP chopped into pieces.

Add the polenta and stir over a moderate heat for 15 min.

Halve the Brussels sprouts and fry in a pan.

Slice the beetroot and fry on both sides until golden.

Serve the vegetables on top of the polenta with Fourme d’Ambert AOP; remember to season the dish before serving.

Tips:

You can replace the Brussels sprouts with courgette.

Fromi recipe