Polenta, roasted vegetables & peppered Parmesan crisps

Name: Polenta, roasted vegetables & peppered Parmesan crisps
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 450 grams small butternut squash (about , peeled and cut into 2cm cubes; 200 grams raw beetroot (about , cut into 2cm cubes; 2 smalls red onions, cut into slim wedges; 3 Tbsps olive oil; 1 juice of lemon; 200 grams fine polenta; 1 teaspoons salt; 50 grams butter; 60 grams grated cheese (we used a 50/50 mix of Parmesan and Taleggio); 1 handful a of rocket, to serve; 2 teaspoons freshly picked thyme leaf; 50 grams grated parmesan

If you want to add more gluten free recipes to your recipe box, Polenta, roasted vegetables & peppered Parmesan crisps might be a recipe you should try. This recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 574 calories, 15g of protein, and 30g of fat. This recipe serves 4. A mixture of juice of lemon, polenta, onions, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. If you like this recipe, take a look at these similar recipes: Polenta with Fresh Tomatoes and Parmesan Crisps | Polenta Made Easy, Roasted Vegetables With Polenta, and Roasted Tomato Basil Soup with Parmesan Crisps.

Instructions

To make the crisps, turn the oven down to 200C/ 180C fan/ gas mark

Ingredients you will need

Chips

Equipment you will use

Oven

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.

Ingredients you will need

Black Pepper

Parmesan

Equipment you will use

Baking Pan

Oven

Turn the oven up to 220C/ 200C fan/ gas mark

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Lemon Juice

Beet

Squash

Cooking Oil

Equipment you will use

Oven

Add the onion wedges and continue to bake for a further 25 minutes.

Ingredients you will need

Onion

Equipment you will use

Oven

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.

Ingredients you will need

White Pepper

Parmesan

Taleggio Cheese

Polenta

Butter

Water

Salt

Equipment you will use

Pot

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.

Ingredients you will need

Vegetable

Parmesan

Polenta

Chips

Arugula

Thyme

Equipment

Oven

Baking Pan

Pot

Ingredients

Servings:

450grams

small butternut squash (about , peeled and cut into 2cm cubes 200grams

raw beetroot (about , cut into 2cm cubes 2smalls

red onions, cut into slim wedges 3Tbsps

olive oil 1

juice of lemon 200grams

fine polenta 1teaspoons

salt 50grams

butter 60grams

grated cheese (we used a 50/50 mix of Parmesan and Taleggio)1handful

a of rocket, to serve 2teaspoons

freshly picked thyme leaf 50grams

grated parmesan

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Crisp. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.