Creamy Polenta with Winter Vegetables and Grated Cheese
4
servings30
minutes40
minutes1800
kcal1
hour10
minutesDiscover a comforting dish that highlights seasonal vegetables with creamy polenta. The perfect marriage of creamy and crunchy winter vegetables makes this dish a must-have for warm meals. Simplicity and flavor come together in this Cuizette recipe to delight your taste buds.
Ingrédients
250 g instant polenta
1 L hot vegetable stock
100 mL heavy cream
50 g butter
100 g grated cheese (Parmesan or Comté)
1 butternut squash
2 carrots
1 leek
100 g button mushrooms
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper to taste
Instructions
- Vegetable preparation :
Peel and dice the butternut squash and carrots. Slice the leeks and mushrooms. Heat the olive oil in a large frying pan over medium heat. Add the vegetables, sprinkle with thyme and season with salt and pepper. Sauté for 15-20 minutes, until tender and lightly browned. - Preparing the polenta :
Bring the vegetable stock to the boil. Pour in the polenta, stirring with a whisk to avoid lumps. Reduce heat and cook according to package instructions (usually 3-5 minutes), while continuing to stir. Add the butter, crème fraîche and half the grated cheese. Mix well until creamy. Adjust seasoning if necessary. - Assembly and final baking :
In soup plates or a large serving dish, spread a generous layer of creamy polenta. Arrange the roasted vegetables on top. Sprinkle with the remaining grated cheese. - Service:
Serve immediately, accompanied by a green salad or fresh bread for a complete meal.
Notes
- Gourmet variation: Add walnut chips or roasted hazelnuts for an extra crunchy touch.
- Save time: Vegetables can be prepared in advance and reheated just before serving.
Creamy polenta with winter vegetables is a simple, tasty recipe that highlights seasonal produce. Comforting and well-balanced, it can be adapted to every taste and is a great vegetarian alternative for your winter meals.
