Polentataler With Baked Sweet Potato And Parsnip Purée Recipe

Ingredients

• 150 ml Milk
• 150 ml Vegetable broth
• 150 g Polenta grits
• 60 g Parmesan cheese
• 7-10 Tbsp Salt
• 7-10 Tbsp Pepper
• 2 Sweet potatoes (about 150 g each)
• 4 Parsnips
• 300 g cherry tomatoes
• 2 TABLESPOONS Olive oil
• 7-10 Tbsp grated nutmeg
• 7-10 Tbsp Thyme
• 7-10 Tbsp coarse pepper
• baking paper