INGREDIENTS
- – 1 cup instantaneous polenta
- – 4 cups of liquid (half milk, half broth)
- – 3 models of baked beetroot
- – 3 tablespoons of butter
- – 150 g of cream cheese
- – 100 g of grated cheese
- – Salt and pepper
- Bechamel sauce:
- – 100 g of butter
- – 100 g of flour
- – 1 L of milk
- – Semi-hard cheese
- – Nutmeg
- – Salt and pepper
- Additional:
- – Arugula leaves
- – Spinach leaves
- – Crimson and yellow cherry tomatoes (minimize into quarters)
- – Alioli
- – Inexperienced oil
BARBIE POLENTA plenty of pink with bechamel sauce to be happier, remedy your menu with this nice
PROCEDURE:
For the polenta:
1. Course of the cooked beet with the milk.
2. Place the liquids in a pot, once they boil, pour within the polenta and blend till thick, add the butter and loads of cheese; mingle.
For the bechamel sauce:
1. Soften the butter and add the flour, unify all the pieces by making a ball that comes away from the partitions of the pot. Add the milk, mixing with a hand mixer, season with salt, pepper, nutmeg.
2. Reserve with movie in touch.
