Your go-to vegetarian recipe collection

Beans recipes

Slow-cooked cowboy beans

2 hours 10 minutes

Curry recipes

Sweet potato dhal with yoghurt flatbread

13⁄4 hours

Cabbage recipes

Turmeric-and-chilli cauli floret pitas with cabbage slaw

15 minutes

Curry recipes

Pealaffel in korma curry

15 minutes

Sausage recipes

Butternut-and-smoked paprika sausage nacho bowl

15 minutes

Beetroot recipes

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

30 minutes

Sweet potato

Veg risotto Kiev with sweet potato

35 minutes

Chickpea recipes

Chickpea-and-artichoke dip

Aliums

Balsamic onions

2 hours

Butternut recipes

Cheesy polenta

25 minutes

Cheesy polenta

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

1 butternut
1 T olive oil
4 cloves garlic, unpeeled
320 g polenta
4 cups milk
40 g Woolworths hard cheese, grated

Method

Preheat the oven to 200°C.

Thinly slice the butternut, with the skin and seeds. Drizzle with olive oil, season, then arrange on a baking tray with the unpeeled garlic cloves. Roast for 15–20 minutes, or until golden.

Place the polenta and milk in a saucepan and bring to a simmer. Cook for 10 minutes, stirring, until the polenta is smooth. Season to taste.

Stir in the grated hard cheese and sprinkle over more when serving.

Browse more recipes starring polenta here.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Oat-crumbed spicy brinjal burger with peanut satay-sauce and coconut-coriander pesto

Persian-style rice and lentils

Slow-cooked cowboy beans

Sweet potato dhal with yoghurt flatbread

Turmeric-and-chilli cauli floret pitas with cabbage slaw

Pealaffel in korma curry

Butternut-and-smoked paprika sausage nacho bowl

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

Veg risotto Kiev with sweet potato

Chickpea-and-artichoke dip

Balsamic onions

Cheesy polenta

Cheesy polenta

Ingredients

Method