Baked Butternut Pumpkin and Olive Polenta

Quick, easy and full of polenta-ry goodness.


500g cubed Butternut pumpkin
Olive oil
Salt and freshly ground pepper
250ml of polenta
Handful of sage leaves
750ml of vegetable stock
125ml of olives cut into small pieces
Rock and cherry tomatoes to garnish

1. Drizzle olive oil over butternut pumpkin, season with salt and pepper and add a few sage leaves
2. Grill for 20 minutes in 200 oven until golden brown, allow to cool and mash
3. Prepare polenta by following instructions on the back of the pack and using the vegetable stock
4. Mix with mashed butternut and stir in the olives, taste and season
5. Place mixture in a deep square oiled oven dish, drizzle olive oil over and bake for 30 minutes until golden brown on 200 oven
6. Cut baked polenta in slices and serve with fresh rocket and grilled cherry tomatoes

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