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Polenta with roasted onions, bocconcini and beurre noisette

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HERE'S HOW WE MAKE IT

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). 

INGREDIENTS

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.

ALLERGENS

CONTAINS:
Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 PER SMALLPER LARGE
ENERGY2869.5kj5739kj
PROTEIN18.7g37.5g
FAT TOTAL60.1g120.2g
- SATURATED35.5g71.1g
CARBS16g32.1g
- SUGARS16.5g33g
SODIUM2252.1mg4504.2mg

SIZES

Small:
Serves 2 as an accompaniment, 1 as a hearty m
Large:
Serves 4 as an accompaniment, 2 as a hearty main

GOES WITH

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.

PREP, COOK AND SERVE

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.

 

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