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.

Kerrymaid's Soft Polenta and Roasted Root Vegetables
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

  1. Place the milk, bay leaves, garlic cloves and nutmeg into a heavy bottomed pan and slowly bring to a simmer

  2. Remove the bay leaves and garlic from the milk, slowly pour in the polenta, whisking all the time

  3. Cook the polenta on a low heat, constantly stirring, for 10 minutes

  4. 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)

  5. Place the root veg in a roasting tray with the Kerrymaid Buttery and the honey and mix so the vegetables are covered

  6. Sprinkle over the salt and roast in the oven at 180°C until sticky and golden, stir half way through cooking

  7. 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