Polenta & goat's cheese stacks recipe | Good Food

Name: Polenta & goat's cheese stacks recipe | Good Food
Ingredients: 850g squash peeled; 5 medium beetroot peeled using rubber gloves; 12 shallots soaked in hot water for 5 mins, then peeled and halved; 3 tbsp extra-virgin olive oil; 4 garlic cloves bashed flat; 2 thyme and rosemary sprigs, plus 2 bay leaves, all scrunched with your hands to release their scent; a little butter for browning; 2 tbsp sesame seed toasted; 3 x 250g bags spinach; 1 ½l vegetable stock (we made this with 4 tsp bouillon powder); 350g quick-cook polenta; 50g butter; 85g finely grated vegetarian-style parmesan cheese; ½ tsp nutmeg freshly grated; 2 x 100g log of goat's cheese - the kind with rind; 6 tbsp madeira; 1-2 tsp clear honey to taste; 2 tbsp balsamic vinegar; 2 tbsp tamari soy sauce; a knob of butter; 2 tbsp each olive oil and extra-virgin olive oil plus extra; small handful flat-leaf parsley roughly chopped

www.bbcgoodfood.com

This show-stopping vegetarian main will dazzle dinner party guests and it's special enough to serve on Christmas Day , from BBC Good Food magazine.

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Ingredients

850g squash peeled
5 medium beetroot peeled using rubber gloves
12 shallots soaked in hot water for 5 mins, then peeled and halved
3 tbsp extra-virgin olive oil
4 garlic cloves bashed flat
2 thyme and rosemary sprigs, plus 2 bay leaves, all scrunched with your hands to release their scent
a little butter for browning
2 tbsp sesame seed toasted
3 x 250g bags spinach
1 ½l vegetable stock (we made this with 4 tsp bouillon powder)
350g quick-cook polenta
50g butter
85g finely grated vegetarian-style parmesan cheese
½ tsp nutmeg freshly grated
2 x 100g log of goat's cheese - the kind with rind
6 tbsp madeira
1-2 tsp clear honey to taste
2 tbsp balsamic vinegar
2 tbsp tamari soy sauce
a knob of butter
2 tbsp each olive oil and extra-virgin olive oil plus extra
small handful flat-leaf parsley roughly chopped