Creamy polenta with roasted beetroot and quark

Method

1. 1

   Step 1

   Preheat the oven to 200 °C conventional or 190 °C fan. Peel the beetroot and cut into roughly 1.5 cm cubes. Toss with the oil, rosemary and one pinch of salt.

2. 2

   Step 2

   Spread on a small tray lined with baking paper. Roast for 30 to 35 minutes, turning about halfway through. The beetroot is ready when easily pierced with a fork.

3. 3

   Step 3

   Time the polenta according to its packet so it is ready with the beetroot. Bring the water, milk and second pinch of salt to a gentle simmer in a saucepan. Slowly pour in the polenta while whisking.

4. 4

   Step 4

   Cook over a low heat, stirring often, for the time stated on the packet. Instant polenta usually takes 3 to 5 minutes, while regular cornmeal takes longer. It should be smooth and soft with no hard grains. Avoid vigorous bubbling.

5. 5

   Step 5

   Immediately divide the polenta between two shallow bowls. Add the roasted beetroot and tray juices, then half the fresh quark to each portion. Serve warm.