Polenta, Roasted Vegetables & Peppered Parmesan Crisps
This recipe brings together the sweet and earthy flavors of roasted butternut squash, beetroot, and red onions, served atop creamy and cheesy polenta. Topped with crisp Parmesan shards, fresh thyme, and peppery rocket leaves, this dish is a delightful medley of textures and tastes that will surely satisfy your cravings for a comforting yet vibrant meal.
— Constant Cookbook
Ingredients
- 1 small butternut squash (about 450g), peeled and cut into 2cm cubes
- 3 raw beetroot (about 200g), cut into 2cm cubes
- 2 small red onions , cut into slim wedges
- 3 tbsp olive oil
- juice of ½ lemon
- 200g fine polenta
- ½ tsp salt
- 50g butter
- 60g grated cheese (we used a 50/50 mix of Parmesan and Taleggio)
- a big handful of rocket , to serve
- 2 tsp freshly picked thyme leaves
- 50g grated Parmesan
Instructions
- To make the crisps, turn the oven down to 200C/ 180C fan/ gas mark 6. 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 220C/ 200C fan/ gas mark 7. 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 litre 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 according to the instructions if using quick cook polenta), 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 Taleggio 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.
Cook Time
50M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 526 calories
- Fat Content: 27.3 grams fat
- Saturated Fat Content: 12.9 grams saturated fat
- Carbohydrate Content: 54.9 grams carbohydrates
- Sugar Content: 10.5 grams sugar
- Fiber Content: 4.9 grams fiber
- Protein Content: 15.3 grams protein
- Sodium Content: 1.6 milligram of sodium
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