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.
yellow squash 3
brussels sprouts 250g
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
snow pea sprouts 1/2 punnet
roasted hazelnuts 1 bag (60g)
red wine vinegar 1tbsp
From your pantry: Oil, salt & pepper