Roasted Vegetables with polenta and peppered parmesan
If you have roasted vegetables to your liking from an earlier batch they can be substituted for the squash and beetroot called for in this recipe.
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: Serves 4 1x
- Cuisine: Mediterranean Diet
1 small butternut squash 15oz, peeled and cut into 1” cubes
3 raw beetroot 7 oz, cut into 2cm cubes
2 small red onions, cut into slim wedges
3 tbsp extra virgin olive oil
juice of ½ lemon
7 oz fine polenta
½ tsp salt
1 3/4 oz butter
4 oz grated Parmesan cheese
a big handful of arugula
2 tsp freshly picked thyme leaf
For the parmesan crisps
To make the crisps, turn the oven down to 400 degrees. Season the grated Parmesan with a large pinch of black pepper and scatter evenly over a baking tray covered with a silicone sheet or lightly oiled greaseproof paper and bake for 5 minutes, until golden but not browned. After cooling for five minutes, break into crisp pieces with your fingers.
Turn the oven up to 425 degrees. Toss the squash and beetroot chunks in the lemon juice and oil, season lightly with salt and pepper, and bake in a roasting tin for 20 minutes. Add the onion wedges and continue to bake for a further 25 minutes.
Meanwhile bring a quart of water, salt and half the butter to a simmer in a large pot, then slowly add the polenta in a fine stream, stirring all the time. Continue to simmer over a low heat for 35 minutes or per instructions, stirring often to prevent it sticking to the bottom. The polenta should be thickened but still soft at this point. If it starts to dry out too much, add a cup of water. When cooked, stir through the rest of the butter, the parmesan and a pinch of white pepper.
To serve, spoon the polenta over a board or onto plates, scatter over the vegetables and any roasting juices, then the rocket and thyme. Tuck the parmesan crisps in between the veg, and eat hot.
- Calories: 526
- Fat: 27.3g
- Carbohydrates: 54.9g
- Protein: 15.3g
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