Polenta tart with beetroot, feta cream and hazelnuts
6
Points®
Total Time
1 hr 35 min
Prep
25 min
Cook
1 hr 10 min
Serves
8
Difficulty
Moderate
Looking for a meat free meal? Our polenta and parmesan golden based tart topped with creamy ricotta and feta, herbs and fresh roasted beets is a winner!
Ingredients
Beetroot
750 g
Salt reduced chicken stock
2¾ cup(s), (685ml)
Polenta
1 cup(s), (170g)
Grated parmesan cheese
⅓ cup(s), (25g)
Egg(s)
1 medium, lightly beaten
Reduced-fat ricotta cheese
2 cup(s), (400g)
Marinated feta cheese
75 g, drained
Fresh chives
2 tbs, finely chopped
Fresh flat-leaf parsley
1 tbs, finely chopped
Kale
30 g, baby kale
Hazelnuts
2 tbs, lightly toasted, chopped
Oil spray
1 x 3 second spray(s)