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.

KM_Polenta
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