Polenta with beetroot tops
Creamy polenta with beetroot tops just briefly wilted in a frying pan with spring onion.
30 K
35 min.
Easy
1.10 €
4 people
7 IngredientsLast modified on: May 19th 2025
For 4 people, you will need:
- 1
1 spring onion (scallion) - 2
200 g beet 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 for this recipe
Preparation: 30 min.
Cooking: 5 min.
All in all: 35 min.
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Step by step recipe
Stage 1 - ⌛ 4 min.
Stage 2 - ⌛ 10 min.
Rinse and dry 200 g beet tops.
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 | 40 RDI=20 % | 60 RDI=5 % | 60 RDI=10 % | 900 RDI=50 % | 3,750 RDI: 50 % |
| Per 100 g | 3 RDI=2 % | 5 RDI=1 % | 6 RDI=1 % | 90 RDI=5 % | 390 RDI: 5 % |
| Per person | 9 RDI=4 % | 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 €
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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
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Beet tops
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Polenta meal
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Olive oil
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