Main dish

Polenta with Fourme d’Ambert AOP La Réserve des Crémiers, Brussels sprouts and beetroot

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  • 200 g Fourme d’Ambert AOP La Réserve des Crémiers
  • 150 g polenta
  • 2 teaspoons sea salt
  • 20 g butter
  • Brussels sprouts
  • Beetroot

Preparation steps

  1. Bring 1 L water to the boil, then add the butter, sea salt and Fourme d’Ambert AOP chopped into pieces.
  2. Add the polenta and stir over a moderate heat for 15 min.
  3. Halve the Brussels sprouts and fry in a pan.
  4. Slice the beetroot and fry on both sides until golden.
  5. Serve the vegetables on top of the polenta with Fourme d’Ambert AOP; remember to season the dish before serving.


😉 Tip: Replace the Brussels sprouts with courgette.

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