Polenta, roasted vegetables & peppered Parmesan crisps

Polenta, roasted vegetables & peppered Parmesan crisps

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(3 ratings)

Prep: 15 mins Cook: 50 mins


Serves 4
Emma Booth won our Home Cooking Month competition with this sumptuous and creamy polenta dish, topped with vibrant roasted squash and beetroot

Nutrition and extra info

Nutrition: per serving

  • kcal526
  • fat27.3g
  • saturates12.9g
  • carbs54.9g
  • sugars10.5g
  • fibre4.9g
  • protein15.3g
  • salt1.6g


  • 1 small butternut squash (about 450g), peeled and cut into 2cm cubes
  • 3 raw beetroot (about 200g), cut into 2cm cubes



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 2 small red onions, cut into slim wedges
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • juice of ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 200g fine polenta



    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • ½ tsp salt
  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 60g grated cheese (we used a 50/50 mix of Parmesan and Taleggio)
  • a big handful of rocket, to serve



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 2 tsp freshly picked thyme leaf

For the parmesan crisps

  • 50g grated parmesan



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. To make the crisps, turn the oven down to 200C/ 180C fan/ gas mark 6. Season the grated Parmesan with a large pinch of black pepper and scatter evenly over a baking tray covered with a silicone sheet or lightly oiled greaseproof paper and bake for 5 minutes, until golden but not browned. After cooling for five minutes, break into crisp pieces with your fingers.

  2. Turn the oven up to 220C/ 200C fan/ gas mark 7. Toss the squash and beetroot chunks in the lemon juice and oil, season lightly with salt and pepper, and bake in a roasting tin for 20 minutes. Add the onion wedges and continue to bake for a further 25 minutes.

  3. Meanwhile bring a litre of water, salt and half the butter to a simmer in a large pot, then slowly add the polenta in a fine stream, stirring all the time. Continue to simmer over a low heat for 35 minutes (or according to the instructions if using quick cook polenta), stirring often to prevent it sticking to the bottom. The polenta should be thickened but still soft at this point. If it starts to dry out too much, add a cup of water. When cooked, stir through the rest of the butter, the Parmesan and Taleggio and a pinch of white pepper.

  4. To serve, spoon the polenta over a board or onto plates, scatter over the vegetables and any roasting juices, then the rocket and thyme. Tuck the parmesan crisps in between the veg, and eat hot.

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Comments, questions and tips

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4th Jul, 2012
This was a pretty good and surprisingly speedy dish. The combo of squash and beetroot smelt lovely roasting in the oven, although my beetroot wasn't quite done in the allotted time. The polenta was nice and cheesy - although someone please tell me how you grate Taleggio! The Taleggio was quite hard to come by in the shops, I'm sure my local Tesco Extra used to stock it but the only place I could get it this time was Waitrose who had it both pre-packed and on the cheese service counter.
22nd Jun, 2012
Looks truly delish, and I intend to try it out.
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