Polenta Christmas Stars with Gorgonzola

Ingredients

200 grams polenta flour (cornmeal)
100 grams Gorgonzola
1 teaspoon salt
1 liter water
2 tablespoons olive oil
Cookie cutters in the shape of Christmas wreaths
75 grams raw beetroot julienne

Preparation

1. Bring 1 liter of water to a boil in a wide saucepan.
2. Gradually add the polenta with salt, then the Gorgonzola, stirring continuously.
3. Bring the mixture to a boil with the lid on the pan and place it in the EcoStoof for 30 minutes or longer.
4. Remove the polenta from the EcoStoof and turn the contents out onto a cutting board.
5. Cut out stars from the polenta disc.
6. Heat a generous amount of olive oil in a non-stick pan.
7. Gently fry the stars until golden brown on both sides. Make sure the points do not break off the stars.
8. Place three stars on a plate and garnish with the beetroot julienne.

Delicious as a side dish to lentil pâté