Recipe

Polenta blini with beetroot dip

Polenta blini with beetroot dip

Apr 27, 2013 2:00pm
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4, Makes 16
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Ingredients

Polenta blini with beetroot dip
  • 1/2 cup self-raising flour
  • 3/4 cup instant polenta (cornmeal)
  • 1 teaspoon caraway seeds
  • 1 cup low-fat natural yogurt
  • 3/4 cup low-fat milk
  • 1 egg, lightly beaten
  • 450 gram can baby beetroot, drained
  • 1 clove garlic, crushed
  • 1 tablespoon horseradish cream
  • 25 gram butter
  • 2 teaspoon chopped chives

Method

Polenta blini with beetroot dip
  • 1
    Combine flour, polenta and caraway seeds in a medium bowl. Add 3/4 cup of the yogurt, milk and egg. Stir until smooth. Stand batter for 10 minutes to thicken.
  • 2
    Meanwhile, process beetroot, remaining yogurt, garlic and horseradish cream until smooth. Season.
  • 3
    Melt some of the butter in a medium non-stick frying pan over moderate heat. For each blini, spoon 2 teaspoons of polenta mixture into pan; spread to form a 4cm (diameter) disc. Cook 4 at a time for 1-2 minutes each side or until golden brown and cooked. Transfer to a wire rack. If necessary, heat remaining butter in pan between batches.
  • 4
    Spoon dip into serving bowl. Sprinkle with some of the chives. Serve blinis topped with dip and remaining chives.

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