Ingredients

The following ingredients have 4 Servings
  • 1 Red Onion chopped
  • 1 Butternut Squash chopped
  • 2 tbsp Olive Oil
  • 2 cloves Garlic crushed
  • 1/4 tsp Cinnamon
  • 250 g Baby Spinach chopped
  • 200 grams Fine Polenta
  • 500 ml Milk
  • 500 ml Chicken Stock
  • 1-2 tsp Fresh Rosemary chopped
  • Salt and Pepper
  • Handful Parmesan
  • Goats Cheese to serve
  • Sesame Seeds for garnish

Instruction

  • Preheat the oven to 200°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.