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Polenta, roasted vegetables & peppered Parmesan crisps


Polenta, roasted vegetables & peppered Parmesan crisps Recipe

Ingredients:
  • 1 small butternut squash (about 450g), peeled and cut into 2cm cubes
  • 3 raw beetroot (about 200g), cut into 2cm cubes
  • 2 small red onions , cut into slim wedges
  • 3 tbsp olive oil
  • juice of lemon
  • 200g fine polenta
  • tsp salt
  • 50g butter
  • 60g grated cheese (we used a 50/50 mix of Parmesan and Taleggio)
  • a big handful of rocket , to serve
  • 2 tsp freshly picked thyme leaves
  • 50g grated Parmesan
Directions:
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