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Soft Polenta With Roasted Squash, Kale & Hazelnuts

Every week we get a beautiful fruit and veg box full of local, seasonal produce from OrganicLea. In this blog, I'm going to share how I turn this in to lunch and dinner with a few simple ingredients from WeFill.⁠

This is a big lunch for two people. It takes an hour to cook with 30 mins of that being prep. ⁠


1 Patty Pan Squash ⁠
200g curly kale, stalks removed⁠
100g shallots⁠
3 tbsp olive oil⁠
3 thyme sprigs, leaves picked⁠
2 garlic cloves, crushed⁠
1 tsp chilli flakes⁠
1 tsp Nutmeg (about 1/4 of a whole nutmeg)⁠
1/2 lemon, zested and juiced⁠
50g hazelnuts, halved or roughly chopped⁠
500ml vegetable stock⁠
100g fine polenta⁠
50g almond parmesan, plus some shavings to serve⁠

🔪 Method 

Peel the shallots, and halve any large ones. In a large roasting tin, toss the shallots and squash with 1 tbsp oil and some seasoning. Roast for 25 mins.⁠

Add the kale, thyme, garlic, chilli, nutmeg, lemon zest and hazelnuts to the roasting tin. Season and toss with the remaining oil. Return to the oven for another 15 mins.⁠

Towards the end of the 15 minutes, bring your stock to the boil in a saucepan. Pour in the polenta steadily and whisk continuously. Cook for 2-3 mins, season well and stir in the cheese. The polenta should have the consistency of loose mashed potato.⁠

To serve, pour the warm polenta into individual plates (you can put it on a platter but it’s not easy to transfer) and top with the roasted veg. Squeeze over a little lemon juice and finish with some parmesan shavings.⁠

Soft Polenta With Roasted Squash, Kale & Hazelnuts.jpeg

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