Cheesy polenta with balsamic onions

Name: Cheesy polenta with balsamic onions
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 4 red onions, peeled and cut into slim wedges; 2 tbsp olive oil; 200 g thick-cut cavolo nero, rinsed and shaken dry; 3 tbsp Mazzetti Gold Label Balsamic Vinegar; 50 g walnuts; ½ tsp salt; 200 ml whole milk; 200 g Valsugana Polenta; 30 g unsalted butter; 200 g cut into chunks

An elegant, Italian-inspired meal to warm you up on a cool evening. Try roasting your vegetables in the John Lewis Stainless Steel Roasting Tray, 36.5cm. The stainless steel gives excellent heat distribution and high-temperature roasting to 230°C, and it’s dishwasher safe for easy cleaning.

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Vegetarian

Serves4
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

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4 red onions, peeled and cut into slim wedges
2 tbsp olive oil
200g thick-cut cavolo nero, rinsed and shaken dry
3 tbsp Mazzetti Gold Label Balsamic Vinegar
50g walnuts
½ tsp salt
200ml whole milk
200g Valsugana Polenta
30g unsalted butter
200g cut into chunks

Preheat the oven to 200ºC, gas mark 6. In a large bowl, toss the onion wedges with 1 tbsp oil, season and spread over the base of a large roasting tin. Roast for 20 minutes, stirring halfway. Toss the cavolo nero with the remaining 1 tbsp oil and a pinch of salt, then add to the roasting tin. Drizzle 2 tbsp balsamic vinegar over all the veg and roast for a final 10 minutes, stirring everything halfway. Put the walnuts on a baking tray and toast for the final 5 minutes of cooking time; set aside to cool, then chop.
Meanwhile, once you have added the cavolo nero, bring 800ml water to the boil in a large saucepan with the salt. Add the milk, then pour in the polenta and whisk continuously to prevent lumps from forming. Lower the heat to medium and stir the polenta regularly for 5-6 minutes until soft and smooth. Take off the heat and stir in the butter; season.
Top the roasted vegetables with the dolcelatte and return to the oven for 1 minute to melt slightly. Meanwhile, spoon the polenta onto 4 plates, then top with the vegetables and dolcelatte. Sprinkle each dish with the chopped walnuts, then drizzle over the remaining 1 tbsp balsamic vinegar. Serve immediately.

Cook’s tip

LEFTOVERS

Polenta

Made from coarsely ground cornmeal, polenta is popular in northern Italy. You can use it to make polenta chips, cornbread muffins and gluten-free cakes too. Visit waitrose.com for recipe ideas.

Typical values per serving when made using specific products in recipe