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). 

Red onions, brown onions, cornmeal, butter, Parmesan, Massel vegetable stock, Bocconcini, red wine vinegar, capers, black peppercorns, sage, lemon juice, lemon zest, water, salt, olive oil.
CONTAINS:
Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER SMALLPER LARGE
ENERGY2869.5kj5739kj
PROTEIN18.7g37.5g
FAT TOTAL60.1g120.2g
- SATURATED35.5g71.1g
CARBS16g32.1g
- SUGARS16.5g33g
SODIUM2252.1mg4504.2mg
Small:
Serves 2 as an accompaniment, 1 as a hearty m
Large:
Serves 4 as an accompaniment, 2 as a hearty main

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 to stand uncovered for 5 minutes before serving. 

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 to stand uncovered for 5 minutes before serving.