Creamy polenta, with sweet beets, buttery myzithra and all the wonderful herbs
Ingredients for 2 people:
- 2 beets baked
- 1/4 bunch of parsley
- a few sprigs of dill
- 1/2 bunch coriander
- 1-2 spring onions
- 1-2 cloves of garlic (optional)
- 100 g spinach cleaned
- 80 g of polenta
- 1 tbsp salt + extra for the eggs
- 40 g grated gruyere
- 500 ml broth
- 1 tbsp olive oil
- 70 g of myzithra
- 4 eggs
- for the garnish:
- some of the herbs, bukovo and a little lemon juice
How to make it:
- Preheat the oven to 180°C fan. Grate the beets, chop the herbs and wash the spinach. Keep some herbs aside for serving. In a large bowl, mix all the ingredients well, including the gruyere. Rub them gently until the polenta changes color. Put in a medium pyrex, smooth the surface and add the broth.
- Bake for 20′. Remove from the oven and add the olive oil and myzithra, mixing well. We turn for another 20′. Take out and mix very well. Make 4 wells and place the eggs. Add salt and pepper on top of each egg while adding a few pieces of mizithra in various places. Return to the oven for another 8-10′ until the egg white solidifies and the yolk is still runny. Serve immediately and sprinkle with a few herbs that we have reserved, lemon and bukovo.
View this post on Instagram
Source: Skai
I have worked as a journalist for over 10 years, and my work has been featured on many different news websites. I am also an author, and my work has been published in several books. I specialize in opinion writing, and I often write about current events and controversial topics. I am a very well-rounded writer, and I have a lot of experience in different areas of journalism. I am a very hard worker, and I am always willing to put in the extra effort to get the job done.
