Polenta hearts with curly endive salad
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Ingredients
- 120 g boiled beets
- 1 litre milk water (1/2 milk, 1/2 water)
- 1 ¼ tsp salt
- 150 g medium-fine polenta
- 80 g Parmesan
- a little pepper
- oil for frying
- 3 tbsp white balsamic vinegar
- 3 tbsp olive oil
- 300 g curly endive
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