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Mamaliga with Roasted Beets and Feta Cheese

Home » Recipes » Mamaliga with Roasted Beets and Feta Cheese

Mamaliga with Roasted Beets and Feta Cheese

1 bunch small beets
Olive oil
Lemon juice
3 cups water
1 T olive oil
¼ tsp. salt
1 cup polenta
1/4 cup Bulgarian feta, crumbled
1 T roughly chopped fresh dill

Preheat the oven to 400°F. Cut off the root tips and stems from the beets. Rinse and scrub the beets to remove all of the dirt, and then dry them well. Toss them with some olive oil and put them on a baking sheet. Roast for about 45 minutes to an hour. You will be able to tell that they are ready to come out when their skin is blistered and loose.

When they are cool enough to handle, peel the beets and cut them into quarters.

Meanwhile, strip the leafy greens from their stems and rinse them well. Tear them up into small pieces, and toss them with the quartered beet roots, along with some freshly squeezed lemon juice and salt to taste.

Bring the water, 1 tablespoon of olive oil, and salt to a boil.

Slowly pour the polenta into the boiling water, whisking constantly.

Stir the mixture until the water is fully absorbed and very thick.

Using a spatula, pour it into a terrine mold lined with plastic wrap and smooth over the top. The cornmeal will bind together in the terrine mold.

Let the loaf cool a little, and when it has set, flip it over, and slice into pieces as if it were a loaf of bread. It might help to cut it with string instead of a knife.

Serve two slices with the dressed beets, along with the crumbled feta and dill.

Serves 4.

September 20, 2007


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