Pumpkin with Polenta
Serves
4
·
60
mins
·
Intermediary
Ingredients
- 1 medium Pumpkin
- 1 onion
- 200ml sunflower oil
- 300g polenta
- 900ml veg stock
- 2 tbsp nutritional yeast
- Salt
- Pepper
- 90g Peppery salad leaves
- 4 radishes
- Apple cider vinegar
- Olive oil
A great veggie dinner that makes the most of the produce available as summer starts fading into autumn. The nutritional yeast adds a hit like parmesan to your polenta that really compliments the roasted pumpkin, while the quick pickled radishes provide a great zingy freshness to cut through the richness and provide a little reminder of summer.
Method
- Preheat oven to 170℃
- Peel and cut the pumpkin into 3cm cubes. Arrange on a baking tray, drizzle with oil and season with salt and pepper. Roast in the preheated oven for around for 40 minutes until golden.
- While the pumpkin is roasting, thinly slice the onion. Then add the sunflower oil to a heavy-based saucepan, place on a low heat and add in the onions. Cook the onions on a low heat until brown and crispy - this can take 20 minutes or so (keep an eye on them as they’ll brown quickly at the end). When browned, remove the onions, place on some kitchen towel and sprinkle with salt.
- For the polenta, add the vegetable stock to a heavy-based saucepan and bring to the boil. Gradually add in the polenta, a couple of tablespoons at a time, whisking to ensure it doesn’t go lumpy. Once all the polenta has been added, cover and cook over a medium heat for around 15 minutes, stirring frequently, until you have a thick creamy mixture. You may need to add more water or more polenta - the consistency should be thick but pourable. Once cooked and at the desired consistency, stir in the nutritional yeast and a generous amount of olive oil.
- While the polenta is simmering, thinly slice the radish on a mandolin or with a sharp knife, place in a bowl and cover with apple cider vinegar. Leave for 10 mins to infuse.
- 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 pumpkin roasting trays. Dress the polenta and pumpkin with the quick pickled radish, crispy onions and salad leaves and serve.
Share
Last updated:
22
May
2024
Ingredients
- 1 medium Pumpkin
- 1 onion
- 200ml sunflower oil
- 300g polenta
- 900ml veg stock
- 2 tbsp nutritional yeast
- Salt
- Pepper
- 90g Peppery salad leaves
- 4 radishes
- Apple cider vinegar
- Olive oil
A great veggie dinner that makes the most of the produce available as summer starts fading into autumn. The nutritional yeast adds a hit like parmesan to your polenta that really compliments the roasted pumpkin, while the quick pickled radishes provide a great zingy freshness to cut through the richness and provide a little reminder of summer.
Method
- Preheat oven to 170℃
- Peel and cut the pumpkin into 3cm cubes. Arrange on a baking tray, drizzle with oil and season with salt and pepper. Roast in the preheated oven for around for 40 minutes until golden.
- While the pumpkin is roasting, thinly slice the onion. Then add the sunflower oil to a heavy-based saucepan, place on a low heat and add in the onions. Cook the onions on a low heat until brown and crispy - this can take 20 minutes or so (keep an eye on them as they’ll brown quickly at the end). When browned, remove the onions, place on some kitchen towel and sprinkle with salt.
- For the polenta, add the vegetable stock to a heavy-based saucepan and bring to the boil. Gradually add in the polenta, a couple of tablespoons at a time, whisking to ensure it doesn’t go lumpy. Once all the polenta has been added, cover and cook over a medium heat for around 15 minutes, stirring frequently, until you have a thick creamy mixture. You may need to add more water or more polenta - the consistency should be thick but pourable. Once cooked and at the desired consistency, stir in the nutritional yeast and a generous amount of olive oil.
- While the polenta is simmering, thinly slice the radish on a mandolin or with a sharp knife, place in a bowl and cover with apple cider vinegar. Leave for 10 mins to infuse.
- 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 pumpkin roasting trays. Dress the polenta and pumpkin with the quick pickled radish, crispy onions and salad leaves and serve.
Share
Last updated:
22
May
2024
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