Soft polenta with roast squash kale hazelnuts
Ingredients
- 100g shallots
- ½ butternut squash peeled and chopped into chunks
- 3 tbsp olive oil
- 3 thyme sprigs leaves picked
- 2 garlic cloves crushed
- ½ tsp chilli flakes
- freshly grated nutmeg (about 1/4 of a whole nutmeg)
- 200g curly kale tough stalks removed
- 1 lemon zested and juiced
- 50g hazelnuts halved or roughly chopped
- 700ml chicken stock or vegetable stock
- 150g fine polenta
- 50ml milk
- 50g parmesan or ricotta salata (available from ocado.com), plus some shavings to serve
Instructions
Soft polenta with roast squash, kale & hazelnuts serves 4 original recipe by BBC Good Food.
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