Polenta, Roasted Vegetables & Peppered Parmesan Crisps

 

Emma Booth won our Home Cooking Month competition with this sumptuous and creamy polenta dish, topped with vibrant roasted squash and beetroot

What you will need

1 small butternut squash (about 450g), peeled and cut into 2cm cubes

3 raw beetroot (about 200g), cut into 2cm cubes Beetroot beat-root A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

2 small red onions, cut into slim wedges

3 tbsp olive oil Olive oil ol-iv oyl Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

juice of ½ lemon Lemon le-mon Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

200g fine polenta Polenta poh-len-tah An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

½ tsp salt

50g butter Butter butt-err Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

60g grated cheese (we used a 50/50 mix of Parmesan and Taleggio)

a big handful of rocket, to serve Rocket roh-ket Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

2 tsp freshly picked thyme leaf

50g grated Parmesan Parmesan parm-ee-zan Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

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