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Dinner | Vegetarian

Polenta with goats cheese and roast veg

An absolute powerhouse for your blood health, eyesight and immune system

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Polenta with goats cheese and roast veg recipe
Serves:
6
Preparation:
60 Mins
Cooking:
100 Mins
High FODMAP:
Yes
Allergens:
Sulphur dioxide, Soya, Sesame seeds, Milk, Lactose, Celery, Gluten, Sulphur dioxide
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What are the health benefits of Polenta with goats cheese and roast veg?

An absolute powerhouse for your blood health, eyesight and immune system

 

Ingredients

Method

Ingredients

30ml/2 tbsp balsamic vinegar nutritional information
30ml/2 tbsp balsamic vinegar
1g/2 bay leaves nutritional information
1g/2 bay leaves
500g/5 medium beetroot, peeled and chopped into cubes nutritional information
500g/5 medium beetroot, peeled and chopped into cubes
65g butter nutritional information
65g butter
12 cloves garlic, unpeeled nutritional information
12 cloves garlic, unpeeled
2 x 100g log of goat's cheese, cut into 6 slices nutritional information
2 x 100g log of goat's cheese, cut into 6 slices
12g/1-2 tsp clear honey, to taste nutritional information
12g/1-2 tsp clear honey, to taste
90ml/6 tbsp madeira nutritional information
90ml/6 tbsp madeira
3g/½ tsp nutmeg, freshly grated nutritional information
3g/½ tsp nutmeg, freshly grated
5 tbsp extra virgin olive oil nutritional information
5 tbsp extra virgin olive oil
2 tbsp olive oil nutritional information
2 tbsp olive oil
85g finely grated vegetarian-style parmesan cheese nutritional information
85g finely grated vegetarian-style parmesan cheese
10g/small handful flat-leaf parsley, roughly chopped nutritional information
10g/small handful flat-leaf parsley, roughly chopped
350g quick-cook polenta nutritional information
350g quick-cook polenta
3g/2 rosemary sprigs nutritional information
3g/2 rosemary sprigs
30g/2 tbsp sesame seeds, toasted nutritional information
30g/2 tbsp sesame seeds, toasted
300g/12 shallots, peeled nutritional information
300g/12 shallots, peeled
30ml/2 tbsp tamari soy sauce nutritional information
30ml/2 tbsp tamari soy sauce
3 x 250g bags spinach nutritional information
3 x 250g bags spinach
850g summer squash, peeled and chopped into chunks nutritional information
850g summer squash, peeled and chopped into chunks
3g/2 thyme sprigs nutritional information
3g/2 thyme sprigs
1½ litres of vegetable stock (20g/2 x stock cubes) nutritional information
1½ litres of vegetable stock (20g/2 x stock cubes)
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Pour the stock into a saucepan and bring up to the boil. Stir in the polenta and cook for 5 minutes stirring until thick.
2) Add the 15g butter, Parmesan and nutmeg, stir well. Season to taste.
3) Pour into a lined baking tray and allow to cool overnight.
4) The next day Heat oven to 190C/170C fan/gas 5.
5) Put the shallots, garlic, beetroot and squash into a baking tray and drizzle with extra virgin olive oil. Keep the beetroot separated.
6) Chop the rosemary and thyme into 5cm lengths and scatter over the top. Boiling water over.
7) Bake in the oven for 40 minutes turning carefully.
8) Put a knob of butter into a saucepan over medium heat, add the spinach and allow to wilt. Remove and set aside.
9) Make a dressing by putting the Madeira into a small saucepan and reducing by ⅔. Add the honey, balsamic vinegar, soy sauce and 10g butter. Simmer until it thickens then add 2 tablespoons each of extra virgin olive oil and olive oil.
10) Cut the polenta into 6 cakes. Heat 50g butter in a frying pan and fry the polenta for 5-6 minutes on each side until golden.
11) Put the goats’ cheese onto an oiled baking tray, season with black pepper and grill for 3 – 5 minutes, depending on the goats cheese used.
12) To serve; top a polenta cake with some spinach, sit a slice of grilled goats’ cheese on top and scatter over the roasted vegetables finish with a drizzle with the dressing and sprinkle the parsley over the top.

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