Polenta with Beets and Crème Fraîche
Ingredients:
1 tube store-bought polenta, sliced into 1/2” rounds
Consalo Family Farms beets, stems removed, cleaned & cooked* then cubed
2 tablespoons olive oil
1 container store-bought Crème Fraîche
Salt and pepper
Fresh thyme
Instructions:
1. Add 2 tablespoons olive oil to a large frying pan.
2. Place each polenta round in the pan, browning both sides over medium heat, about 3-4 minutes each side.
3. Remove from heat and place on a paper towel to blot oil.
4. Add a dollop of Crème Fraîche on each polenta round and top with a few diced beet pieces.
5. Add salt and pepper and place thyme stems on top and serve.
*Instantpot Beets:
Instantpot: Trim and wash beets, place in Instantpot and add 1 cup water. Set Instantpot for 30 minutes. Slow release. Remove beets from pot and let cool. Peel and dice beets.
*Oven Roasted Beets:
Preheat the oven to 375 degrees. Wash beets under cold water and cut off the top and bottom. Cut beets in half and toss with olive oil, salt & pepper. Place beets in a greased baking dish and cover with foil. Roast for 1 hour or until beets are tender. Peel and dice beets.
