Denise says:
- This dish makes a wonderful accompaniment to any main course or keep vegan and enjoy as it is! I love the soft and silky consistency of polenta when first cooked – a real comfort dish.
- Preparation Time: 25 minutes
- Cooking Time: 40 minutes
- Serves: 4 people -side dish 2 for main course
Ingredients:
- 100g shallots or small onions – peeled and cut into quarters
- 400g butternut squash – peeled and cut into cubes
- 2 tablespoons olive oil
- 2 cloves garlic – peeled and crushed
- 3 sprigs fresh thyme – leaves only
- 1 teaspoon chilli flakes
- 1 teaspoon -freshly grated nutmeg -or to taste
- 200g Cavolo Nero or curly kale –tough stalks removed
- 1 lemon zest and juice
- 50g hazelnuts -roughly chopped and toasted and roughly chopped
- 700g vegetable stock
- 150g fine polenta
- 50ml almond milk
- 50g cheddar cheese – optional or use vegan cheese
Method
- Pre heat the oven to 200C/ Gas mark 6.
- Place the shallots or small onions into a large roasting tin lined with baking parchment paper. Add the squash, season well and toss with 1 tablespoon olive oil.
- Roast for 25 minutes.
- Add the thyme, garlic, chilli, nutmeg, cavolo nero, lemon zest and juice, season again and toss with the remaining tablespoon of olive oil. Return to the oven for 10 minutes.
- Meanwhile bring the vegetable stock to the boil in a saucepan. Add the polenta in a thin steady stream whisking continuously.
- Cook for 2-3 minutes then add the milk and cheese if using. The polenta should have the consistency of mashed potato.
- Keep warm until ready to serve – the polenta will form a skin and thicken if left for too long so cover with some baking parchment paper and stir in some extra milk if required.
- To serve, pour the warm polenta onto a large serving platter and top with the roasted vegetables.
Tagged in: Butternut Squash, Cavero Nero, Centre piece, Kale, lemon, Main course, Onions, Polenta, Vegan, Vegetarian