Soft Polenta with Roast Vegetables and Gorgonzola

By sarah_carroll

Ingredients

• 1 red onion, quartered
• 2 carrots, halved, thickly sliced
• 1 zucchini, thickly sliced on an angle
• 1 T EVOO, plus extra to drizzle
• 4 rosemary sprigs, leaves picked
• 200 g brussel sprouts
• 300 ml milk
• 1/2 c instant polents
• 20 g unsalted butter
• 1 T grated parmesan
• 60 g gorgonzola

Preparation

Step 1

Preheat oven to 200C. Toss onion, carrot, zucchini, oil and rosemary in a baking pan, season, and bake for 35-40 minutes.
Meanwhile, cook sprouts in a saucepan of boiling water for 5 minutes until tender. Drain, then halve, then keep warm.
Place milk, 400ml of water in a pan over medium heat and bring to just below the boiling point. Reduce heat t low and slowly whisk in polenta, then stir with a wooden spoon for 5 minutes, or until thickened and pouring consistency. Stir in the butter and parmesan, then season. Divide polenta and vegetables between plates. Crumble over cheese and drizzle with oil.