ROAST VEGETABLES WITH CREAMY POLENTA

PREP + COOK TIME 1 HOUR 30 MINUTES SERVES 4

2 medium kohlrabi (1kg), trimmed,

quartered

2 medium turnips (460g), quartered 2 medium kumara (800g), quartered

lengthways

400g baby heirloom carrots, trimmed 2 bulbs garlic, halved crossways

¼ cup (60ml) extra virgin olive oil 2 tablespoons red wine vinegar

1 cup (220g) walnut and parsley pesto 120g firm ashed goat’s cheese, shaved ¼ cup loosely packed fresh flat−leaf

parsley leaves

CREAMY POLENTA

1 litre (4 cups) milk

1 litre (4 cups) vegetable stock 2 cups (340g) polenta

1 cup (80g) finely grated parmesan 125g mascarpone

1 Preheat oven to 200°C/180°C fan. Line two large oven trays with baking paper.

2 Place vegetables and garlic in a large bowl; drizzle with oil and vinegar. Season; toss to coat. Divide the vegetables between trays. Roast vegetables for 40 minutes or until garlic is tender. Remove garlic; cover to keep warm. Roast remaining vegetables for a further 30 minutes or until tender and golden.

3 Meanwhile, 20 minutes before vegetables are cooked, make the creamy polenta.

4 Pour mascarpone polenta over a large serving platter; top with half the vegetables and three−quarters of the pesto. Reserve remaining vegetables and pesto for tomorrow’s dinner, Bubble & Squeak with Maple Bacon & Polenta Chips (Recipe 2, below).

5 Serve polenta and vegetables immediately, topped with goat’s cheese and parsley.

CREAMY POLENTA

Bring the milk and stock to the boil in a large saucepan. Gradually add polenta, whisking constantly until thickened. Reduce heat to low; simmer, stirring often, for 15 minutes or until smooth. Stir in parmesan; season. Pour half the polenta into a greased and baking paper−lined 15cm square cake pan for Recipe 2, below. Fold mascarpone through remaining hot polenta. 1 Preheat oven to 220°C/200°C fan. Line two large oven trays with baking paper.

2 Press reserved polenta evenly over base of the baking−paper−lined pan. (If polenta has cooled, reheat it gently until soft enough to spread into the pan.) Cover; refrigerate for 1 hour or until firm.

3 Meanwhile, finely chop the roast vegetables; transfer to a medium bowl. Mash the vegetables until thoroughly combined; season to taste. Divide into 4 portions.

4 Melt butter in a medium non−stick frying pan over medium heat. Add vegetable mixture portions to pan, pressing out evenly. Reduce heat to low; cook for 3 minutes or until browned. Turn over in sections to cook other side (you will not be able to turn this over in one whole piece); press down to compress mixture. Continue to cook and turn for a further 5 minutes or until browned. Remove from heat; cover to keep warm.

5 Meanwhile, combine bacon, maple syrup and sugar in a medium bowl until combined. Spread evenly onto one oven tray.

6 Turn polenta out of pan; cut in half, then cut each half into six fingers. Spread evenly onto second oven tray; drizzle with oil.

7 Bake polenta and bacon for 25 minutes, turning halfway, or until polenta is lightly golden and bacon is dark and glossy.

8 Carefully slide bubble and squeak onto a serving platter; top with witlof, polenta chips and bacon. Drizzle with pesto. Top with parsley.