Home
Recipes
Wheat free

Persimmon and smoked mozzarella salad with pine nuts and pine-needle honey

Persimmon and smoked mozzarella salad with pine nuts and pine-needle honey

Nodini, avocado, fermented black bean and basil salad with toasted garlic shards

Nodini, avocado, fermented black bean and basil salad with toasted garlic shards

10 minutes

Stracciatella and strawberry salad with belle rose basil granita

Stracciatella and strawberry salad with belle rose basil granita

5 minutes

Corn on a stick

Corn recipes

Corn on a stick

8 minutes

Onion rings

Aliums

Onion rings

15 minutes

Nasi Goreng

Nasi Goreng

15 minutes

Spicy potato omelette

Spicy potato omelette

15 minutes

Pakoras with tomato and cinnamon chutney

Fritter recipes

Pakoras with tomato and cinnamon chutney

30 minutes

Potato tikki with almond-coriander chutney

Potato tikki with almond-coriander chutney

20 minutes

Pickled turnips and beetroot with rustic chicken liver pate

Beetroot recipes

Pickled turnips and beetroot with rustic chicken liver pate

15 minutes

Sweet potato with orange and avocado

Sweet potato with orange and avocado

30 - 40 minutes

Baked butternut and sage on polenta crust

Butternut recipes

Baked butternut and sage on polenta crust

30 minutes

Load more

Baked butternut and sage on polenta crust

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

4 cups full-cream milk
Sea salt, to taste
1 cup polenta
2 T olive oil, plus extra for greasing
500 g butternut, cut into chunks
Sage leaves, a few sprigs
1 - 2 cloves garlic, crushed
Freshly ground black pepper
75 g Royal Ashton cheese, for serving
1 handful rocket, to garnish

Method

Preheat the oven to 200°C. Bring the milk to the boil in a large saucepan. Add the salt and gradually whisk in the polenta. Reduce the heat. Keep whisking until thick and smooth.

Turn the polenta into a greased shallow baking pan, about 32 cm x 24 cm. Drizzle with olive oil and bake for 30 minutes, or until golden and starting to crisp.

Moisten the butternut with olive oil. Turn into a baking pan, about the same size as the one used for the polenta. Tuck in the sage leaves, smear with garlic and season. Bake for 30 minutes, or until tender and starting to catch. Turn onto the polenta crust.

Top with shavings of cheese. Serve immediately, sprinkled with wild rocket.

COOK’S NOTE: Use Parmesan, if you prefer.

Discover more polenta recipes here.