Polenta & goat's cheese stacks - Good Food Middle East

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 seeds, toasted
• 3 x 250g bags spinach
• 1½ l 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