Soft polenta with roast butternut and blue cheese
serves 2
Easy
Total time:
Polenta is a kind of cornmeal which is great to use in place of mashed potato in recipes. Topped with roasted butternut squash and creamy blue cheese it makes an easy but indulgent vegetarian supper.
Skip to ingredients
- 500g butternut squashdiced
- olive oil
- 100g instant polenta
- 50g butter
- grated to make 2 tbsp parmesan
- 75g gorgonzolacrumbled
Nutrition: per serving
- kcal647
- fat39.3g
- saturates0g
- carbs59.5g
- sugars0g
- fibre5.1g
- protein17.5g
- salt1.9g
Method
step 1
Heat the oven to 200c/fan 180c/gas 6. Toss the squash with a tbsp olive oil and some seasoning. Roast for 20 minutes or until tender.
step 2
Make up the polenta following pack instructions – it should be soft enough to spoon. Season well, then beat in the butter and parmesan. Serve the polenta topped with the squash and gorgonzola.