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Warm winter salad on cheesy polenta
( SERVES 6 )

Bite

Photo by Tam West

4.5 / 5 FROM 2

This recipe which forms part of the August 18 meal planner, created in partnership with New World, uses roasted winter vegetables and is dressed with a delicious ranch dressing.

1 Ltr	Chicken stock, or water, more as required
1 cup	Polenta, (fine ground cornmeal)
50 g	Butter, or 1/4 cup olive oil
½ cup	Parmesan cheese
1 squeeze	Lemon juice, to season and a grind of black pepper
1 serving	Roasted winter vegetables, (see recipe link above)
1	Pear, ripe, sliced
½	Lime, juice of
1 handful	Dill, or use tarragon or parsley, roughly torn
½ cup	Toasted walnuts

Heat stock or water until just boiling, season with salt, then gradually whisk in the polenta. Continue to stir with a wooden spoon until mixture has thickened and is simmering. Turn heat to low, cover and cook for approx. 15-20 minutes, stirring often. Add more stock or water as needed, you want a creamy, porridge-like consistency.
When desired consistency is reached, stir in the butter, then the parmesan and season with a little freshly ground black pepper and a squeeze of lemon juice. Cover again and rest for 5 minutes until ready to serve.
Toss hot roasted vegetables (reheat in a 200C oven for 10-15 minutes if refrigerated) with sliced pear, lime juice, dill and walnuts.
Add spoonfuls of polenta to each dish, top with warm vegetable mix and dress with a generous amount of ranch dressing or your favourite salad dressing.

This recipe forms part of the August 18 meal planner created in partnership with New World.