Pumpkin and parmesan polenta

SERVES 6 PREP TIME 20 MINUTES COOK TIME 45 MINUTES

3 cups (450g) cubed pumpkin (you can also use sweet potato) olive oil, for drizzling

1½ cups (285g) polenta

75g butter, cubed

1 cup (95g) grated parmesan cheese

1 Preheat the oven to 180°C (160°C fan-forced). Place the pumpkin on a baking tray and drizzle with olive oil.

Roast for 45 minutes or until the pumpkin is cooked through. Transfer the pumpkin to a food processor or blender and purée until smooth, adding ¼ cup (60 ml) water to loosen it a little.

2 While the pumpkin is cooking, bring 4 cups (1 litre) generously salted water to the boil. Whisk in the polenta in a thin, steady stream. Cook over low heat, stirring almost continuously, for 30 minutes or until the polenta is thick and smooth.

3 Remove the polenta from the heat, stir in the puréed pumpkin, butter and parmesan, and season to taste. Keep the polenta warm until ready to serve.

Sophie’s notes: I do this in a slow cooker, which means the polenta can be prepared hours in advance. If kept on low heat, it keeps cooking very gently and seems to fluff up quite beautifully.