Baked polenta with roasted vegetables

Name: Baked polenta with roasted vegetables
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: European, Italian, Mediterranean
Ingredients: 100g polenta 200ml milk; 30ml double cream 240ml stock; 2 tbsp butter; 40g grated parmesan salt and pepper to taste; 2 small sweet potatoes 2 small beetroots; 2 medium parsnips; 2 medium carrots 100ml olive oil; 20ml red wine vinegar 20ml honey; 2 tsp cumin seeds 2 garlic cloves; salt and pepper to taste

6 steps

Prep:30minCook:50min

Updated at: Wed, 16 Aug 2023 22:00:57 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories594.3 kcal (30%)

Total Fat37.8 g (54%)

Carbs54.4 g (21%)

Sugars16 g (18%)

Protein10.6 g (21%)

Sodium722.2 mg (36%)

Fiber6.1 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Polenta

100gpolenta

200mlmilk

30mldouble cream

240mlstock

2 Tbspbutter

40ggrated parmesan

salt

pepper

to taste

Topping

100mlolive oil

20mlred wine vinegar

20mlhoney

Instructions

Step 1

In a large pan, bring the stock and milk to the boil.

Pan

Step 2

Add the polenta and whisk until the mixture comes back to the boil. Reduce the heat to low and cook for 25 minutes, until soft and thick. Stir in the butter, parmesan and cream. Season to taste.

CooktopHeat

Whisk

Step 3

Preheat the oven to 180℃.

OvenPreheat

Step 4

Scrub and trim all the vegetables. Cut the parsnips and carrots lengthways into wedges. Cut the beetroots and sweet potatoes into wedges. Arrange the vegetables on a baking tray.

Baking sheet

Knife

Peeler

Step 5

Mix the olive oil, red wine vinegar, honey and cumin seeds. Add the crushed garlic and drizzle the mixture over the vegetables. Season to taste. Roast for 40 minutes or until tender.

OvenHeat

Step 6

Put the polenta into an ovenproof dish, top with the roasted vegetables and sprinkle with parmesan. Put the dish into the oven and bake for 10 minutes, until the parmesan melts.