Soft polenta with roast squash, kale & hazelnuts

Healthy autumn recipe for 4 people, takes only 40 mins; recipe has shallots, butternut squash, olive oil, thyme sprig, garlic cloves, chilli flakes, nutmeg, curly kale, lemon, hazelnuts, chicken stock, polenta, milk and parmesan.

Soft polenta with roast squash, kale & hazelnuts

Soft polenta with roast squash, kale & hazelnuts

Recipe by Chef Soomro Course: Healthy autumn
Servings

4

servings
Prep time

25 mins

Ingredients

  • Parmesan: 50g parmesan or ricotta salata (available from ocado.com), plus some shavings to serve
  • Olive Oil: 3 tbsp olive oil
  • Milk: 50ml milk
  • Lemon: 1 lemon, zested and juiced
  • Chilli Flakes: 1/2 tsp chilli flakes
  • Garlic Cloves: 2 garlic cloves, crushed
  • Butternut Squash: 1/2 butternut squash, peeled and chopped into chunks
  • Chicken Stock: 700ml chicken stock or vegetable stock
  • Nutmeg: freshly grated nutmeg (about 1/4 of a whole nutmeg)
  • Curly Kale: 200g curly kale, tough stalks removed
  • Thyme Sprig: 3 thyme sprigs, leaves picked
  • Polenta: 150g fine polenta
  • Hazelnuts: 50g hazelnuts, halved or roughly chopped
  • Shallots: 100g shallots

Directions

  1. Boil the kettle, put the shallots in a bowl, pour over kettle-hot water and set aside for 10 mins. This will make them much easier to peel. Heat oven to 200C/180C fan/gas 6.
  2. Once cooled a little, drain and peel the shallots, and halve any large ones. In a large roasting tin, toss the shallots and squash with 1 tbsp oil and some seasoning. Roast for 25 mins.
  3. Add the thyme, garlic, chilli, nutmeg, kale, lemon zest and hazelnuts to the roasting tin. Season and toss with the remaining oil. Return to the oven for another 15 mins.
  4. While the vegetables are roasting, bring the stock to the boil in a saucepan. Pour in the polenta in a thin, steady stream, whisking continuously. Cook for 2-3 mins, then add the milk, season well and stir in the cheese. The polenta should have the consistency of loose mashed potato. Keep warm until ready to serve - the polenta will form a skin and thicken if left for too long, so cover with a piece of baking parchment, and stir in some extra milk if you need to.
  5. To serve, pour the warm polenta onto a large serving platter and top with the roasted veg. Squeeze over a little lemon juice and finish with some parmesan shavings.