Beetroot infused polenta a nice change when serving salmon or trout with polenta


  • 100ml beetroot juice

  • 900ml water

  • 250g instant polenta

  • 250g butter

  • 2 handfuls grated Parmigiano

  • Salt and freshly ground pepper


  • 1.

    Bring the water and juice to boil in a pot. Pour the polenta in slowly whisking continuously. Once combined, continue to stir over heat for about 15 minutes or until desired consistency. Stir in the butter and Parmigiano.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 724kj
  • Fat Total 54g
  • Saturated Fat 33g
  • Protein 8g
  • Carbohydrate 52g
  • Sugar 2g
  • Sodium 871mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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If you want a darker pink just use more juice and less water

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