Photo: Ernest Porzi
Polenta, roasted vegetables & peppered Parmesan crisps
12 ingredients
15 min + 50 min
Serves 4
openrecipes
Emma Booth won our Home Cooking Month competition with this sumptuous and creamy polenta dish, topped with vibrant roasted squash and beetroot
Estimated Nutrition (whole recipe, rough)
504
Calories
19g
Protein
42g
Fat
16g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Red Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Beetroot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes