Delicious Roasted Vegetable Polenta with Cured Meat

This flavorful dish combines creamy polenta with roasted vegetables and cured meat for a comforting and satisfying meal. The roasted pumpkin, carrots, onions, beets, and garlic create a beautiful medley of sweet and savory flavors, enhanced by the aromatic touch of thyme. The creamy polenta provides a smooth, rich base, absorbing the warm, earthy undertones of the roasted vegetables. Topped with grated hard cheese and slices of cured meat, every bite is a delightful balance of textures and tastes. Perfect for a cozy dinner at home, this recipe is both nourishing and impressive, ideal for any occasion. It’s great for entertaining as it can be prepared partially in advance, saving time on last-minute preparation. The vibrant colors of the roasted vegetables also make this dish visually appealing, adding a beautiful array to your table. Whether enjoyed as a main or as a part of a larger meal, this dish is sure to please with its robust flavors and comforting warmth.

Ingredients

Main Ingredients

20 ml grape seed oil
400 g peeled pumpkin, cut into pieces
4 carrots, halved
2 heads of garlic, cloves peeled
4 red onions, peeled and quartered
4 small beets, quartered
150 g polenta (cornmeal)
450 ml hot water
4 slices of cured meat
40 g hard cheese, grated

Spices

1 tsp. finely chopped thyme

Preparation Time

Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes

Step-by-Step Instruction

Preheat your oven to 200 degrees Celsius.
Arrange the vegetables in two small pans or one large pan for roasting. Place the pumpkin, carrots, and garlic in one section or pan, and the onions and beets in another.
Drizzle the grape seed oil over the vegetables, sprinkle with thyme, salt, and pepper. Toss everything together, but handle the beets separately to avoid staining the other vegetables.
Roast the vegetables in the oven for about 25 minutes or until they are tender and lightly caramelized.
Remove the roasted vegetables from the oven. Blend the pumpkin to a smooth puree.
Bring a pot of hot water to a boil, then gradually whisk in the polenta, stirring constantly to prevent lumps.
Cook the polenta over low heat, stirring frequently until it thickens and is almost cooked through.
Add the blended pumpkin, a pinch of salt, and half of the grated cheese to the polenta, stirring thoroughly to combine.
Spread the creamy polenta in a serving dish.
Top the polenta with the roasted vegetables, layer the cured meat slices over the top, and sprinkle with the remaining cheese.
Serve the dish warm, allowing the cheese to melt slightly over the dish’s surface.
For a finishing touch, you might drizzle a bit more of grape seed oil or scatter a few fresh thyme leaves on top.

Tips

Substitutions: Use olive oil if grape seed oil is unavailable.
Cheese Variety: Experiment with different types of hard cheese like Parmesan or Pecorino for varied flavors.
Veggie Variations: Feel free to swap in-season vegetables or those you have on hand.

Nutritions

Approximate Calories: 400 kcal per serving
Protein: 12 g
Fats: 15 g
Carbohydrates: 45 g

Variations

Vegetarian: Omit the cured meat and replace with roasted mushrooms or chickpeas.
Vegan: Use vegan cheese and plant-based cured meat or omit it completely.

Serving Suggestions

Side Dishes: Serve alongside a fresh green salad or crusty bread for added texture.
Garnish: Add a sprinkle of fresh herbs or lightly toasted seeds.

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