Kerrymaid’s Soft Polenta and Roasted Root Vegetables
A fantastically versatile dish which allows you to use a variety of seasonal and local veg – for a different flavour every time! The vegetables can be pureed served piped with the soft polenta for residents with less severe dysphagia concerns.
PREP TIME: | COOKING TIME: | Serves |
---|---|---|
20 MINS | 40 MINS | 42 |
Double / Buttery
Ingredients
- 6ltrs Full Fat Milk
- 3 Garlic Cloves (crushed)
- 6 Bay Leaves
- 2tsp Grated Nutmeg
- 750g Quick Cook Polenta
- 2.5ltrs Kerrymaid Double
- 600g Grated Parmesan
- 1.5kg Carrots (peeled and chopped)
- 1.5kg Swede (peeled and chopped)
- 1.5kg Parsnips (peeled and chopped)
- 250g Kerrymaid Buttery
- 250g Honey
- 2tbsp Salt
Method
Place the milk, bay leaves, garlic cloves and nutmeg into a heavy bottomed pan and slowly bring to a simmer
Remove the bay leaves and garlic from the milk, slowly pour in the polenta, whisking all the time
Cook the polenta on a low heat, constantly stirring, for 10 minutes
Add the cheese and Kerrymaid Double and cook for a further five minutes, stirring constantly Separately boil the carrots, swede and parsnips until soft (cook separately as they take different times to soften)
Place the root veg in a roasting tray with the Kerrymaid Buttery and the honey and mix so the vegetables are covered
Sprinkle over the salt and roast in the oven at 180°C until sticky and golden, stir half way through cooking
Place the soft polenta into a bowl and top with the root veg
TOP TIP FROM OUR CHEF
- MAKE SURE YOU USE SEASONAL VEGETABLES TO KEEP COSTS DOWN
Allergens
- Contains: Cereals containing Gluten, Milk