Pumpkin Polenta Wedges with Romesco

SERVES 6 PREPARATION & COOKING 50 MINUTES (PLUS COOLING & REFRIGERATION)

500g butternut pumpkin, peeled, cut into 1cm pieces 2 cups milk 2 cups vegetable stock

or water 1 cup instant polenta ¾ cup finely grated

parmesan 400g can cannellini beans,

drained, rinsed 2 teaspoons extra-virgin

olive oil 60g baby rocket leaves 90g soft goat’s cheese,

crumbled ROMESCO ½ cup drained chargrilled

red capsicum strips ¼ cup natural almond

kernels 2 tablespoons extra-virgin

olive oil 1 tablespoon red wine

vinegar 1 small garlic clove,

crushed ½ teaspoon smoked

paprika

1. Boil, steam or microwave pumpkin until tender.

2. Grease a 20cm x 30cm slice pan. Line the base and long sides with baking paper. 3. Place milk and stock in a large, heavy-based saucepan over medium heat. Bring to a simmer. Gradually add polenta, stirring constantly. Reduce heat to low. Cook, stirring, for 10 minutes or until polenta thickens. Gently stir in parmesan, beans and pumpkin. Season. Spread polenta mixture into pan. Cool for 10 minutes, then cover and refrigerate for 2 hours or until firm. 4. Preheat oven to 220°C. Line a large oven tray with baking paper. 5. Cut polenta into wedges. Place on lined tray and drizzle with oil. Bake, turning once, for 25 minutes or until golden and crisp. 6. ROMESCO. Blend or process ingredients until smooth. Season to taste.

7. Serve polenta with rocket, goat’s cheese and romesco.