Mushroom and Blue Cheese Bites
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
- For the topping
- 3 cups medium-sized button Mushroom
- 3 Tbsps olive oil
- juiced lemons
- ⅔ cup Blue cheese
- 2 Tbsps olive oil (for broiling)
- 1 handful Beet Greens
Preparation steps
1.
Prepare the polenta according to the instructions on the packet. Stir in the Parmesan and spread on a cookie sheet lined with baking parchment to a thickness of about 1.5 cm/1/2 ". Leave to cool.
2.
Clean the mushrooms, twist off the stalks and slice the caps. Heat the oil in a skillet and saute the mushrooms for 3 - 4 minutes. Sprinkle with lemon juice and season with salt and pepper.
3.
Break the blue cheese into pieces. Sort and wash the beetroot leaves and dab dry.
4.
Cut the cooled polenta into 8 rectangles, brush with a little oil and broil on both sides under a hot broiler or fry in a hot skillet.
5.
Arrange the beetroot leaves and blue cheese attractively on the polenta slices and top with mushrooms. Season with freshly ground pepper and serve.
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