Vata - Warm Herb Polenta, Roasted Elephant Garlic and Baby Beet Salsa, Cheese Crisp

Recipe By : Ananda in the Himalayas
Serving Size: 4

Amount	Measure	Ingredient
	Polenta
250	grams	Polenta
750	MI	Milk
5	grams	Parsley-finely chopped
30	grams	Butter
	Salsa
100	grams	Baby Beetroot-Boiled
20	grams	Garlic Roasted
10	Ml	Olive Oil
10	Ml	lemon Juice
10	grams	Organic Floral honey
	Cheese Crisp
8	Nos	Cheese Crackers
50	grams	hung Curd
20	grams	Olives- Chopped
4	Nos	Cherry Tomatoes

Preparation Method

For Polenta:
1. In a thick Bottom put polenta and sauté for a while.
2. In another pan bring milk to boil.
3. Now slowly add milk to polenta and using a whisk keep cooking the mixture.
4. Add salt and chopped parsley

For Salsa:
1. In a mixing bowl add all the ingredients for salsa and season

For Cheese Cracker:
Layer the crackers with curd mixture and top it with cherry tomato