Polenta with roasted onions, bocconcini and beurre noisette
Seriously, who makes polenta at home? All that stirring!! But it's so very delicious, wholesome, and gluten free and makes a great base for all sorts of dishes. Here, we make a base of polenta with vegetable stock and Parmesan and top it with a deeply savoury mix of roast onions, baby bocconcini, capers, sage leaves and beurre noisette (butter that has been taken past the point of melting to a nutty deliciousness).
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Whilst this dish could stand alone with a green salad as a vegetarian main course, it will go well with our chicken cacciatore. You could also serve it alongside any braised meat, fish or vegetables that are a bit saucy or on its own with some extra Parmesan and chopped parsley.
Frozen product. Once defrosted, reheat, and consume within 48 hours.
SMALL - Preheat oven to 180C, peel back film and place uncovered in the oven for 35 minutes (from defrosted) to 50 minutes (from frozen). Allow
LARGE- Preheat oven to 180C, peel back film and place uncovered in the oven for 45 minutes (from defrosted) to 55 minutes (from frozen). Allow