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