Creamy polenta with balsamic roasted veges

Serves 4

Ready in 1 hour

4 carrots, scrubbed and cut into

quarters lengthways

3 red onions, halved and cut into

thin wedges

2 beetroot, peeled, halved and each half

cut into 8 wedges

2 Tbsp extra virgin olive oil

2 Tbsp balsamic vinegar

1 Tbsp soft brown sugar salt and ground black pepper, to taste

Creamy polenta

4 cups vegetable stock

1 cup instant polenta

1⁄2 cup grated cheese

2 Tbsp butter salt and ground black pepper, to taste

To serve

2 handfuls rocket, spinach or watercress

leaves

2 Tbsp pesto thinned with a little extra virgin olive oil

1⁄2 cup roasted nuts, such as almonds or hazelnuts, coarsely chopped

Method

Heat oven to 190degC fan bake and line a shallow roasting tray with baking paper for easy cleanup.

Combine carrots, onions, beetroot, oil, balsamic vinegar, sugar, salt and pepper on tray and toss to coat. Spread out in a single layer and roast until tender (3540 minutes).

Remove from oven and allow to cool a little.

When the vegetables are nearly cooked prepare the polenta. Heat vegetable stock in a medium pot. When it comes to a simmer, add polenta in a steady stream, stirring as you add it. Once it starts to thicken and bubble, reduce heat to low, cover and cook for 5 minutes. It should have the thick, creamy consistency of porridge. Stir in cheese and butter and adjust seasonings to taste.

To assemble

Spoon polenta into four heated serving bowls. Mix roasted vegetables with leaves and divide over the top of polenta. Drizzle with

pesto oil and garnish with nuts.

Annabel says: It’s amazing how just a splash of vinegar is often all that is needed to bring out flavours.