Home
Recipes
Main Meals

Harissa chicken burgers with pineapple relish, aïoli and vegetable crisps

Burger recipes

Harissa chicken burgers with pineapple relish, aïoli and vegetable crisps

20 minutes

Seafood laksa

Fish recipes

Seafood laksa

25 minutes

Ostrich lasagne

Italian recipes

Ostrich lasagne

1 hour

Grilled butterflied lamb with rosmarino pilau

Grilled butterflied lamb with rosmarino pilau

30 minutes

Onion tarte tatin

Aliums

Onion tarte tatin

45 minutes

Spring onion confit with Gorgonzola soubise

Aliums

Spring onion confit with Gorgonzola soubise

45 minutes

Ostrich tartare with roast garlic and caper foam, Parmesan soil and deep-fried quail egg in a rock salt dome

Egg recipes

Ostrich tartare with roast garlic and caper foam, Parmesan soil and deep-fried quail egg in a rock salt dome

15 minutes

Ultimate cheesy potato bake

Savoury bake

Ultimate cheesy potato bake

40 minutes

Nasi Goreng

Nasi Goreng

15 minutes

Super-simple chicken masala

Super-simple chicken masala

40 minutes

Asian pork burgers with coriander pesto

Asian recipes

Asian pork burgers with coriander pesto

15 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.