Warm winter salad on cheesy polenta

Tam West

This recipe which forms part of the August 18 meal planner, created in partnership with New World, uses roasted winter vegetables and is dressed with a delicious ranch dressing.

Ingredients

1 Ltr	Chicken stock, or water, more as required
1 cup	Polenta, (fine ground cornmeal)
50 g	Butter, or 1/4 cup olive oil
½ cup	Parmesan cheese
1 squeeze	Lemon juice, to season and a grind of black pepper
1 serving	Roasted winter vegetables, (see recipe link above)
1	Pear, ripe, sliced
½	Limes, juice of
1 handful	Dill, or use tarragon or parsley, roughly torn
½ cup	Toasted walnuts

Directions

1. Heat stock or water until just boiling, season with salt, then gradually whisk in the polenta. Continue to stir with a wooden spoon until mixture has thickened and is simmering. Turn heat to low, cover and cook for approx. 15-20 minutes, stirring often. Add more stock or water as needed, you want a creamy, porridge-like consistency.
2. When desired consistency is reached, stir in the butter, then the parmesan and season with a little freshly ground black pepper and a squeeze of lemon juice. Cover again and rest for 5 minutes until ready to serve.
3. Toss hotroasted vegetables(reheat in a 200C oven for 10-15 minutes if refrigerated) with sliced pear, lime juice, dill and walnuts.
4. Add spoonfuls of polenta to each dish, top with warm vegetable mix and dress with a generous amount ofranch dressingor your favourite salad dressing.

This recipe forms part of the August 18

meal planner

created in partnership with New World.