- Bring 1 L water to the boil, then add the butter, sea salt and Fourme d’Ambert AOP chopped into pieces.
- Add the polenta and stir over a moderate heat for 15 min.
- Halve the Brussels sprouts and fry in a pan.
- Slice the beetroot and fry on both sides until golden.
- 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.