Garlic, Granules

Recipe to try

Beet & Carrot Creamy Polenta Bowls with Garlic, Granules

Serves: 4

Ingredients

• 2 teaspoons Garlic, Granules
• 1 tablespoon Arbequina Extra Virgin Olive Oil
• 1 tablespoon lemon juice
• 2 cups peeled beet, cut into ½-inch cubes
• 2 cups carrot, cut into ½-inch pieces
• 1 tablespoon neutral cooking oil
• 1 cup dry polenta
• 4 cups water
• ¼ cup grated Parmesan

Method

1. Mix the featured seasoning with the olive oil and lemon juice.
2. Cook the polenta in the water according to its package, stirring often. Stir in Parmesan.
3. Heat the neutral oil in a large skillet over medium heat. Add peeled beet, cut into ½-inch cubes and carrot, cut into ½-inch pieces. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
4. Spoon the polenta into four bowls. Top with the vegetables and drizzle with the seasoning mixture.