Creamy polenta with balsamic roasted veges

Ready in 1 hour Serves 4

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

½ 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

½ cup roasted nuts, such as almonds or hazelnuts, coarsely chopped

Preheat oven to 190C fan bake and line a shallow roasting tray with baking paper for easy clean-up. 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 (35-40 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 4 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.