Polenta with beetroot tops
Creamy polenta with beetroot tops just briefly wilted in a frying pan with spring onion.
20 K
35 min.
Easy
4 people
7 IngredientsLast modified on: June 8th 2022
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
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 5 min.
All in all: 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 4 min.
Stage 2 - 10 min.
Rinse and dry 200 g turnip (or other vegetable) tops (beetroot tops here).
Stage 3 - 1 min.
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.
Stage 4 - 1 min.
Add the vegetable leaves...
Stage 5 - 2 min.
...and cook while stirring. Within 2 or 3 minutes the leaves will shrink considerably in volume as they wilt.
Stage 6 - 2 min.
Cook for a further minute or 2 then check the seasoning and set aside.
Stage 7 - 10 min.
The polenta
Prepare a creamy polenta with 100 g polenta meal and 500 ml whole milk (follow these hints).
Stage 8 - 1 min.
Mix the wilted leaves into the polenta.
Stage 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.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 50 RDI=5 % | 60 RDI=10 % | 900 RDI=50 % | 3,750 RDI: 50 % |
| Per 100 g | 3 RDI=1 % | 5 RDI=0 % | 6 RDI=1 % | 90 RDI=5 % | 390 RDI: 5 % |
| Per person | 8 RDI=3 % | 10 RDI=1 % | 20 RDI=2 % | 220 RDI=10 % | 940 RDI: 10 % |
How much will it cost?
- For 4 people : 1.10 €
- Per person : 0.30 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Whole milk
Like these other recipes: Gratin Comtois, Elsa's Comtoise galette, Mint and chocolate cream, Chocolate and vanilla crème brûlée, Celeriac and mushroom gratin, ... See them all 66
Turnip (or other vegetable) tops
Like these other recipes: Gratin of beet tops and potatoes, Turnip top soup, Carrot-top pesto, The strange gratin, Super-green, super-thrifty soup, ... See them all 7
Polenta meal
Like these other recipes: Creamy polenta with green asparagus, Polenta à la Comtoise, Polenta, ... See them all 3
Olive oil
Like these other recipes: Vol-au-vent, Eggs with tomatoes and courgettes, White bean gratin "à l'italienne", Brussels sprout salad, Kérinou slices, ... See them all 513
Other recipes you may also like
How to prepare rhubarb
Rhubarb and its characteristic flavour can be the basis of delicious desserts, but it needs to be prepared a certain way before using.October 13th 2010216 K4.9 30 min.
Dauphinoise potatoes with Serano ham
These tasty, bite-sized rosettes can be served as an aperitif snack or to accompany a meal.January 23th 2013108 K4.6 40 min.
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...August 15th 2010232 K5 2 hours 30 min.
African style chicken
This is a sort of smoked chicken, cooked in a tomato-coconut sauce, and served with kidney beans and plain rice. It's quite a simple recipe, with ready-made ingredients, but which needs a long cooking time on low heat (one hour).February 21th 2011409 K5 2 hours 4 min.
Spinach and hard-boiled egg gratin
In this gratin, spinach and hard-boiled eggs are combined with bechamel sauce and topped with grated cheese.December 18th 2013146 K4.7 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.