Beet with Polenta

For pregnant women and nursing mothers: Mild lunch

If you are breastfeeding, make sure you eat a mild diet. This is because acidic fruits and vegetables can agitate baby’s delicate skin via breast milk. Beet (organically grown) is an exceptionally mild vegetable.

Rinse the beet, remove the skin and cut into large cubes. Heat light butter or butter and sauté the beet in it, add the juice of one lemon, salt and pepper and cook for about 15 minutes with the lid closed. Season the ragout with finely chopped dill. Bring the vegetable soup to the boil and sprinkle in the corn semolina. Fold in the whipped cream and the curd cheese and swell at low temperature for 20 minutes. Remove the saucepan from the heat and let it rest for 15 minutes. Rinse a small cup with cold water, a few drops of water should remain in the cup. Press the corn porridge into the cup, turn it out onto a plate. Form the same “turrets” from the remaining porridge. Arrange the beet ragout around the polenta towers. You can also make dumplings from the corn porridge by using two spoons.

For variety, you can prepare the dish with celery, carrots, mushrooms or possibly kohlrabi instead of beet.

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