Crispy Polenta Spoons with Lemon Ricotta Cream, Roasted Beet and Dill Pistachio

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Line a baking tray or small rectangular pan with parchment paper and lightly grease it with a little of the olive oil.

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   2. In a medium saucepan, bring the water to a boil with 2 g of the salt and the black pepper. Lower the heat, add the instant polenta in a steady stream, and cook for 3 to 5 minutes, stirring constantly, until thick and smooth.

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   3. Spread the hot polenta onto the lined tray in a layer about 1 cm thick. Smooth the surface and let it cool for 15 minutes, until firm to the touch.

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   4. Meanwhile, mix the cooked beet with 1 tablespoon of the olive oil, the honey, the balsamic vinegar, and 1 g of salt. Spread it on one corner of a tray and roast at 220 °C / 425 °F for 12 minutes to concentrate the flavor. Set aside.

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   5. In a bowl, mix the ricotta with the lemon zest, lemon juice, 1 g of salt, and half of the fresh dill until light and creamy. Chill until needed.

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   6. Unmold the firm polenta and cut it into 16 small rectangles or spoon-shaped pieces. Brush the pieces with the remaining tablespoon of olive oil and bake at 220 °C / 425 °F for 16 to 18 minutes, flipping halfway, until golden and crisp on the outside.

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   7. Mix the chopped pistachios with the remaining fresh dill in a small bowl.

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   8. To assemble, place a small spoonful of ricotta cream on each crispy polenta base. Top with a few cubes of roasted beet and finish with the dill pistachio mixture.

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   9. Garnish with microgreens if using and serve immediately, or at room temperature so the polenta keeps its crisp texture.