Honey Roast Vegetables on Pepper Polenta With Creamy Blue Cheese |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Tasty dish to be had on its own or a smaller serve as a side with a grill. This recipe can be halved quite successfully and I have made it with creamy blue Camembert. If the fennel is not baby would suggest blanching it for a while first. Ingredients:
4 baby fennel, halved |
2 carrots, peeled and halved (preferable young ones) |
2 red onions, peeled and halved |
1 large sweet potato, orange colour peeled and quartered (kumara) |
1/4 cup honey (2 fl ozs) |
1 tablespoon lemon juice |
1 tablespoon olive oil |
1 cup instant polenta |
4 1/2 cups boiling chicken stock or 4 1/2 cups vegetable stock |
60 g butter |
sea salt |
cracked pepper |
4 slices creamy blue cheese (thick slices) |
Directions:
1. Preheat oven to 200d C (390F). Place fennel, carrots, onions and sweet potato in a baking dish lined with baking paper. Combine the honey, lemon juice and oil and pour over the vegetables. (I find it easier to put these in a cup and zap slightly in the microwave for 30 seconds or so to make the pouring easier).
2. Bake for approx 40 mins - 60 mins, depending on your oven and they are tender and golden.
3. To cook the polenta, have the stock simmering over med-high heat. Add the polenta in a thin stream and stir for 5 mins or until it comes away from the side of the pan.
4. Add the butter salt and a generous amount of pepper and place on plates. Top with the cheese and vegetables and serve.
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