Baked Cheese Polenta with pan-fried white Mushrooms
and a fruity Beetroot Sauce

It's not unusual our minds drift off during a grocery shopping trip before we realise we got nudged to buy certain colours or shapes. It's as if our body tells us "It's time to bring home something green or something red." Are you familiar with that experience?⠀

At the same time our wandering minds can be the source of delicious creations. Such as this oven polenta topped with baked cheese and served on corn salad, fried mushrooms and a super-tasty beetroot sauce.

As a finishing touch we flavour the sauce with our most recent cocoa BEET me up! The powder is not only great to make a cup of hot chocolate or to refine your sweet treats, it also rounds off savoury dishes and sauces.⁠

It's basically the all-round ingredient for your Sunday meal.

Ingredients (serves 3-4) 

•   Polenta Ingredients

•   50g Fontina della valle d’aosta (or a strong Alpine cheese)

•   70g Taleggio 

•   250ml vegetable stock

•   250ml milk

•   125g instant polenta

•   30g butter

•   1 dash of salt

•   Mushroom Ingredients

•   1 sweet onion (appr. 150g)

•   200g white mushrooms 

•   3-4 tbsp olive oil

•   Salt, pepper

•   Sauce Ingredients

•   1 large beetroot (appr. 190g)

•   3 tbsp beetroot cooking water

•   3 tbsp Balsamico vinegar 

•   2 tbsp walnut oil

•   2 tsp BecksCocoa BEET me up! luxury cocoa

•   3 tbsp olive oil 

•   Salt, pepper

•   Other Ingredients

•   80-100g corn salad (mâche)

•   1 pomegranate


Peel the beetroot, cut in quarters and cook for about 30 minutes until soft. Do not drain the cooking water. Cut the soft beetroot in rough cubes.

Cut the rind off the Fontina and cut the cheese in 1cm cubes. Pour the stock and the milk in a pot and bring to the boil. Slowly pour the polenta into the liquid while stirring. Turn down the heat and cook polenta while stirring continuously. The corn meal is done when it comes off the side of the pot (after about 5 minutes) while still being solid. Should you notice the bottom section of the polenta is too dry, add extra milk. Once it is cooked smooth flavour with salt and fold in butter and Fontina until molten. 

Pre-heat the oven grill to 200°C. Cut the Taleggio in strips. Ladle the polenta in an oven-safe roasting dish and spread the Taleggion on the polenta. Slide the roasting dish on the top rack under the grill and bake until the cheese melts and takes on a light golden colour. This takes about 5 minutes or a bit longer in some ovens.

Peel the skin off the onion and cut in thin slices. Scrub the mushrooms and cut in slices. Heat the olive oil in a pan and sear the onion and mushroom slices. Turn down the heat and sauté for about 5 minutes until soft and golden. Ooccasionally flip the slices over. Flavour with salt and pepper.

To prepare the sauce add all ingredients (including Becks Cocoa BEET me up!) in a blender and purée the beetroots into a smooth sauce. 

Before you serve pick the corn salad and spread it on the plates. Top it with sauce, cut the polenta and arrange on the salad. Spread the mushroom and onion slices and sprinkle with extra sauce if you like. Garnish with pomegranate seeds und a bit of BEET me up! cocoa powder before you serve it warm.

Ein Rezept von der Kuchenbäcker