This recipe which forms part of the August 18 meal planner, created in partnership with New World, uses roasted winter vegetables and is dressed with a delicious ranch dressing.
Ingredients
| 1 Ltr | Chicken stock, or water, more as required |
| 1 cup | Polenta, (fine ground cornmeal) |
| 50 g | Butter, or 1/4 cup olive oil |
| ½ cup | Parmesan cheese |
| 1 squeeze | Lemon juice, to season and a grind of black pepper |
| 1 serving | Roasted winter vegetables, (see recipe link above) |
| 1 | Pear, ripe, sliced |
| ½ | Limes, juice of |
| 1 handful | Dill, or use tarragon or parsley, roughly torn |
| ½ cup | Toasted walnuts |
Directions
- Heat stock or water until just boiling, season with salt, then gradually whisk in the polenta. Continue to stir with a wooden spoon until mixture has thickened and is simmering. Turn heat to low, cover and cook for approx. 15-20 minutes, stirring often. Add more stock or water as needed, you want a creamy, porridge-like consistency.
- When desired consistency is reached, stir in the butter, then the parmesan and season with a little freshly ground black pepper and a squeeze of lemon juice. Cover again and rest for 5 minutes until ready to serve.
- Toss hotroasted vegetables(reheat in a 200C oven for 10-15 minutes if refrigerated) with sliced pear, lime juice, dill and walnuts.
- Add spoonfuls of polenta to each dish, top with warm vegetable mix and dress with a generous amount ofranch dressingor your favourite salad dressing.
This recipe forms part of the August 18
created in partnership with New World.