Roast vegetables with creamy polenta

Prep 0 h : 0 m
Cook 1 h : 40 m


  • 500g kohlrabi, trimmed, quartered

    230g turnips, quartered

    400g sweet potatoes, quartered lengthways

    200g baby heirloom carrots, trimmed

    1 bulb garlic, halved crossways

    2 tbsp extra virgin olive oil

    1 tbsp non alcoholic red wine vinegar

    160g walnut and parsley pesto

    120g firm goat’s cheese, shaved

    Fresh parsley, a handful

    Creamy polenta

    500ml litre milk

    500ml vegetable stock

    170g polenta

    ½ cup finely grated parmesan

    60g mascarpone


  • Preheat oven to 200°C. Line one large oven tray with baking paper. Place vegetables and garlic in a large bowl; drizzle with oil and vinegar. Season; toss to coat.

    Divide the vegetables between trays. Roast vegetables for 40 mins or until garlic is tender. Remove garlic; cover to keep warm.

    Meanwhile, 20 mins before vegetables are cooked, make the creamy polenta: Bring the milk and stock to a boil in a large saucepan. Gradually add polenta, whisking constantly until thickened. Reduce heat to low; simmer, stirring often, for 15 mins or until smooth. Stir in parmesan; season. Fold mascarpone through remaining hot polenta.

    Pour mascarpone polenta over a large serving platter; top with half the vegetables and three-quarters of the pesto. Serve polenta and vegetables immediately, topped with goat’s cheese and parsley.