30 Min
very easy
4 People
Rating starstarstarstarstar
Creamy polenta finished with sun-dried tomatoes, basil and parmesan. Served with roasted vegetables and crunchy hazelnuts.
1. Set oven to 220ºC. Cut capsicum, leek squash and brussels sprouts into even sized piece, wedge tomatoes. Toss on a lined baking tray with 2 tbsp oil, 2 tsp cumin seeds, 1 tsp coriander, 1/2 tsp chilli flakes, salt and pepper. Cook for 20-25 minutes, or until tender.

2. Bring a medium saucepan with 1L of water to the boil. Sprinkle in polenta and stir briskly for 3-5 minutes, or until thick.

3. Grate parmesan, chop basil and sun-dried tomatoes. Stir half the parmesan and basil through the polenta with all the sun-dried tomatoes and 2 tbsp butter. Season to taste with salt and pepper.

4. Halve snow pea sprouts and roughly chop hazelnuts. Combine with remaining parmesan and basil.

5. Sprinkle the vegetables with 1 tbsp red wine vinegar, stir to combine. Plate individual serves (or all on a large platter), starting with polenta first, followed by vegetables and finished with hazelnut topping.

Use milk when making polenta for a creamier finish.
red capsicum 1
leek 1
yellow squash 3
brussels sprouts 250g
tomatoes 2
chilli flakes 1/2 tsp
ground coriander 1tsp
cumin seeds 2tsp

Polenta 1/2 packet

Parmesan cheese 1/2 block
basil 1/2 bunch
sun-dried tomatoes 1/2 jar
butter 2tbsp

snow pea sprouts 1/2 punnet
roasted hazelnuts 1 bag (60g)

red wine vinegar

From your pantry: Oil, salt & pepper