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Soft polenta with roast squash, kale & hazelnuts

Soft polenta with roast squash, kale & hazelnuts

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This dish makes a wonderful accompaniment to a roast chicken or some lovely crackling-covered pork. It works well as a vegetarian main course too

  • Healthy
  • Vegetarian
Nutrition: per serving
low inkcal442


  • 100g shallots
  • ½ butternut squash , peeled and chopped into chunks
  • 3 tbsp olive oil
  • 3 thyme sprigs , leaves picked
  • 2 garlic cloves , crushed
  • ½ tsp chilli flakes
  • freshly grated nutmeg (about 1/4 of a whole nutmeg)
  • 200g curly kale , tough stalks removed
  • 1 lemon , zested and juiced
  • 50g hazelnuts , halved or roughly chopped
  • 700ml chicken stock or vegetable stock
  • 150g fine polenta
  • 50ml milk
  • 50g parmesan or ricotta salata (available from, plus some shavings to serve


  • STEP 1

    Boil the kettle, put the shallots in a bowl, pour over kettle-hot water and set aside for 10 mins. This will make them much easier to peel. Heat oven to 200C/180C fan/gas 6.

  • STEP 2

    Once cooled a little, drain and peel the shallots, and halve any large ones. In a large roasting tin, toss the shallots and squash with 1 tbsp oil and some seasoning. Roast for 25 mins.

  • STEP 3

    Add the thyme, garlic, chilli, nutmeg, kale, lemon zest and hazelnuts to the roasting tin. Season and toss with the remaining oil. Return to the oven for another 15 mins.

  • STEP 4

    While the vegetables are roasting, bring the stock to the boil in a saucepan. Pour in the polenta in a thin, steady stream, whisking continuously. Cook for 2-3 mins, then add the milk, season well and stir in the cheese. The polenta should have the consistency of loose mashed potato. Keep warm until ready to serve – the polenta will form a skin and thicken if left for too long, so cover with a piece of baking parchment, and stir in some extra milk if you need to.

  • STEP 5

    To serve, pour the warm polenta onto a large serving platter and top with the roasted veg. Squeeze over a little lemon juice and finish with some parmesan shavings.

Recipe from Good Food magazine, January 2017

Goes well with


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A star rating of 4.3 out of 5.4 ratings

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