Balsamic squash with creamy polenta
A hearty yet elegant meat-free meal that can be on the table in little more than half an hour.
- CourseMain meal
- Prepare10 mins
- Cook25 mins
- Total time35 mins
- 385g Cooks' Ingredients Butternut Squash Slices
- 2 large red onions, each cut into 8 wedges
- 2½ tbsp olive oil
- 5 sprig/s rosemary
- 200ml Essential Whole Milk
- 200g Polenta Valsugana
- 60g Grana Padano, grated
- 30g Essential Unsalted Butter
- ½ x 90g pack wild rocket, to serve
- 6 tsp Mazzetti Black Label Balsamic Vinegar of Modena
Preheat the oven to 220°C, gas mark 7. Toss together the butternut squash slices, onion wedges, 1½ tbsp oil and the rosemary sprigs; season and spread over a large roasting tin. Roast for 20-25 minutes, turning the vegetables halfway.
Once you have turned the vegetables, bring 800ml salted water to the boil in a large saucepan and add the milk. Pour in the polenta and whisk continuously to prevent lumps from forming. Lower the heat a little and whisk the polenta regularly for 5-6 minutes until soft and smooth. Take o the heat and stir in the cheese and butter. Season with black pepper.
In a bowl, toss together the rocket and the remaining 1 tbsp oil. Spoon the polenta onto 4 plates and top with the squash and onions. Drizzle each plate with 1½ tsp balsamic vinegar and add a handful of the dressed rocket. Serve immediately.
Made from ground corn kernels, polenta also makes fabulous cornbread and cakes, and is gluten free.
Typical values per serving when made using specific products in recipe