Polenta with beetroot tops

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 1 spring onion (scallion)
• 2 200 g turnip (or other vegetable) tops
• 3 3 tablespoons olive oil
• 4 100 g polenta meal
• 5 500 ml whole milk
• 6 salt
• 7 pepper
• Total weight: 970 grams

Times:

Preparation	Cooking	Start to finish
26 min.	5 min.	31 min.

Step by step recipe

• 1:

  The leaves

  
  Prepare 1 spring onion (scallion).
• 2: Rinse and dry 200 g turnip (or other vegetable) tops (beetroot tops here).
• 3: Heat 3 tablespoons olive oil in a frying pan on medium heat. When good and hot add the spring onion, salt and pepper, then cook for 1 minute without colouring.
• 4: Add the vegetable leaves...
• 5: ...and cook while stirring. Within 2 or 3 minutes the leaves will shrink considerably in volume as they wilt.
• 6: Cook for a further minute or 2 then check the seasoning and set aside.
• 7:

  The polenta

  
  Prepare a creamy polenta with 100 g polenta meal and 500 ml whole milk (follow these hints).
• 8: Mix the wilted leaves into the polenta.
• 9: Your polenta with beetroot tops is ready.

Remarks

Of course you can use any other root vegetable leaves you like in this recipe. If you don't have any, you can also use spinach instead.

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