This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Polenta with beetroot tops
Creamy polenta with beetroot tops just briefly wilted in a frying pan with spring onion.
32 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.
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 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 €
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: Bourguignon potatoes , Poached eggs with spinach and Comté milk, Auvergne gratin, Cream of cauliflower soup with smoked haddock , Antoinette's caramelized apple cake, ... See them all 69
Beet tops
Like these other recipes: Tenderloin steak with beetroot tops and mushrooms, Gratin of beet tops and potatoes, "Au vert" beef, Beet leaf pesto, ... See them all 4
Polenta meal
Like these other recipes: Polenta à la Comtoise, Creamy polenta with green asparagus, Polenta, ... See them all 3
Olive oil
Like these other recipes: Leek and artichoke tart à la piémontaise, Gratin of purple artichokes, Savoury mini-madeleines with 2 cheeses, Baker's tuna and mushroom tart, Caesar salad, ... See them all 553
Other recipes you may also like
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries. February 13th 2022558 K4.5 1 hour 4 min.
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes. June 13th 2024452 K4.3 20 min.
Cream sauce with Vin Jaune
This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when cooked for any length of time. You will notice that this recipe uses a particular way of finishing the sauce to limit this loss of flavour. October 3rd 2018259 K4 50 min.
Madras rice
Slices of sautéed aubergine and the lovely yellow colour from the curry spices bring a hint of India to this rice dish, given a twist with a little fried ham. December 16th 201895 K 30 min.
Scrambled eggs with langoustines and asparagus tips.
For this dish, the langoustines and asparagus tips are sautéed bafore being mixed with the beaten eggs and finished like scrambled eggs. August 28th 201956 K 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-08)
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.