I’m really into rosemary at the moment. It’s such a comforting herby flavour and it reminds me of roast dinners in the best way. It goes so well with all the other flavours in this butternut squash polenta as well, it’s really like a hug in a bowl. I’m loving this idea of putting fresh herbs in polenta too, looks like this will be a whole new realm of polenta I need to explore!
Isn’t it so hard getting used to real life again after holiday? I think last week I was too jet lagged to be sad about being back. Then we had an excellent weekend and I felt thoroughly happy to be home until my alarm went off this morning. Still, there is plenty to look forward to in the next few months including lots of yummy summery food!
If you’re feeling blue on a Monday night this is a perfect quick dish to throw together and give you lots of comforting tummy hugs!
This simple weeknight dinner is full of flavour and healthy roasted vegetables.
- 1 Red Onion chopped
- 1 Butternut Squash chopped
- 2 tbsp Olive Oil
- 2 cloves Garlic crushed
- 1/4 tsp Cinnamon
- 250g Baby Spinach chopped
- 200 grams Fine Polenta
- 500ml Milk
- 500ml Chicken Stock
- 1-2 tsp Fresh Rosemary chopped
- Salt and Pepper
- Handful Parmesan
- Goats Cheese to serve
- Sesame Seeds for garnish
- Preheat the oven to 200°C. Chop the squash and onion and spread them out on a baking tray. Sprinkle over the cinnamon, garlic and olive oil with a good sprinkling of salt and pepper. Mix everything together and put in the oven for 30 minutes stirring occasionally.
- While the vegetables are cooking make the polenta. Bring the milk and chicken stock to a boil then whisk in the polenta and cook over a medium heat for 15 minutes stirring regularly. Just before serving stir in the rosemary and parmesan.
- When you remove the vegetables from the oven stir in the spinach and allow it to wilt. Place the polenta into a bowl then top with the vegetables followed by a sprinkling of goats cheese and sesame seeds.