Soft polenta with roast butternut & blue cheese

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• astroboy

  17 May 2009

  astroboy rated and commented on this recipe

  

  Added a small bunch of thyme (stems removed) to the squash, and bought the polenta already made up. Also, i didn't like the thought of having the polenta cold so broke it into chunks, mixed in the parmesan and placed it next to the squash for baking. It worked our really nice!

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• Gina Hearn

  12 June 2011

  Gina Hearn commented on this recipe

  What is this doing in the British recipe section?

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• Stevem4560

  16 December 2011

  Stevem4560 rated and commented on this recipe

  

  Just made this tonight ... I twisted it a little and baked the polenta for 15 minutes at 220c (fan) and then covered the polenta with loads of Blue Stilton and popped it back in the oven (switched off) for 5 minutes ... had this with a simple Roast of Pork ... delicious

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• Belkey

  03 March 2012

  Belkey rated and commented on this recipe

  

  Delicious combination of flavours and textures. I also roasted the squash in rosemary and my sister and I decided to go indulgent and finished it off with a drizzle of truffle oil.

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Ingredients

• 500g butternut squash , diced
• olive oil
• 100g instant polenta
• 50g butter
• 2 tbsp grated parmesan
• 75g gorgonzola , crumbled

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 500g butternut squash , diced
• olive oil
• 100g instant polenta
• 50g butter
• 2 tbsp grated parmesan
• 75g gorgonzola , crumbled

Per serving

647 kcalories, protein 17.5g, carbohydrate 59.5g, fat 39.3 g, saturated fat 21.5g, fibre 5.1g, salt 1.9 g

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