Pumpkin and Polenta

By Joseph Whitmore of One Dish Room



2 cups polenta

900ml vegetable stock

2tbsp nutritional yeast



Peppery salad leaves

4 radish

Apple cider vinegar

Olive Oil

1 cup sunflower oil

1 onion


1. Preheat the oven to 170°C

2. Peel and cut the pumpkin into large cubes. Arrange on a baking tray, drizzle with oil and season with salt and pepper. Roast in the oven for around 40 minutes until golden

3. Whilst the pumpkin is roasting, slice the onion on a mandolin (or as thin as possible). Then add 1 cup of sunflower oil to a heavy-based saucepan, place on a low heat and add in the onions. These will cook on a low heat until brown and crispy - this can take 20 minutes or so. Keep an eye on it as it will turn brown quickly at the end. When browned, remove the onions, place on a kitchen towel and sprinkle with salt

4. For the polenta, add the vegetable stock to a heavy-based saucepan. Sprinkle in a couple of tablespoons of the polenta and stir. Leave for a minute or two whilst keeping the mixture on a low to medium heat. Repeat these steps and the polenta will gradually thicken. Add in the nutritional yeast and a generous amount of olive oil. You may need to add more water or polenta - the consistency should be thick but pourable

5. Thinly slice the radish on a mandolin, place in a bowl and cover with apple cider vinegar. Leave for ten minutes

6. Season the polenta to taste with salt and pepper and pour into a large serving dish. Remove the pumpkin from the oven and place on top of the polenta. Drizzle over the oil from the roasting trays the pumpkins were in. Dress the polenta and pumpkin with the quick pickled radish, crispy onions and salad leaves