for 4 servings
- For the topping
- 3 cups
medium-sized button Mushroom
- 3 tablespoons
- juiced lemons
- ⅔ cup
- 2 tablespoons
olive oil (for broiling)
- 1 handful
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.
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.
Break the blue cheese into pieces. Sort and wash the beetroot leaves and dab dry.
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.
Arrange the beetroot leaves and blue cheese attractively on the polenta slices and top with mushrooms. Season with freshly ground pepper and serve.