Warm winter salad on cheesy polenta
( SERVES 6 )
Photo by Tam West
- 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 hot roasted 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 of ranch dressing or your favourite salad dressing.
This recipe forms part of the August 18 meal planner created in partnership with New World.